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滇黄精茯苓复合含片制备工艺优化 及其活性评价.

Authors :
陈迪
陆姝余
何杨赞
柴艺菁
贺森
曹冠华
Source :
Food Research & Development; 10/20/2024, Vol. 45 Issue 20, p114-124, 11p
Publication Year :
2024

Abstract

<i>Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10056521
Volume :
45
Issue :
20
Database :
Complementary Index
Journal :
Food Research & Development
Publication Type :
Academic Journal
Accession number :
180478661
Full Text :
https://doi.org/10.12161/j.issn.1005‐6521.2024.20.015