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	The Effect of Ginger Juice Processing on the Chemical Profiles of Rhizoma coptidis
	Yang, Chunyu[1]; Guo, Fengqian[1]; Zang, Chen[1]; Li, Cui[1]; Cao, Hui[2]; Zhang, Baoxian[1]
	2018
卷号	23期号:2
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4633661
专题	暨南大学
作者单位	1.[1]China Acad Chinese Med Sci, Inst Chinese Mat Med, Beijing 100700, Peoples R China 2.[2]Jinan Univ, Sch Pharm, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Yang, Chunyu[1],Guo, Fengqian[1],Zang, Chen[1],et al. The Effect of Ginger Juice Processing on the Chemical Profiles of Rhizoma coptidis[J],2018,23(2).
APA	Yang, Chunyu[1],Guo, Fengqian[1],Zang, Chen[1],Li, Cui[1],Cao, Hui[2],&Zhang, Baoxian[1].(2018).The Effect of Ginger Juice Processing on the Chemical Profiles of Rhizoma coptidis.,23(2).
MLA	Yang, Chunyu[1],et al."The Effect of Ginger Juice Processing on the Chemical Profiles of Rhizoma coptidis".23.2(2018).

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