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adjuvants
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Effects of different types and standard of processing vinegar on inherent constituents in rhizoma of
Corydalis yanhusuo
Content changes of chemical components and their effect of adjuvants during the process of
Rehmanniae Radix Praeparata
(steamed for nine times and shined for nine times)
Comparison of active components in two processed products of Polygonum multiflorum
共1页