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	A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle
	Xue Han; Hong Jiang; Li Han; Xi Xiong; Yanan He; Chaomei Fu; Runchun Xu; Dingkun Zhang; Junzhi Lin; Ming Yang
	2018
卷号	0期号:2页码:209-217
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/4724870
专题	成都中医药大学
作者单位	1.[1]College of Pharmacy, Chengdu University of Traditional Chinese Medicine 2.[2]Key Laboratory Breeding Base of Systematic Research and Utilization on Chinese Material Medical Resources Co-founded by Sichuan Province and Ministry of Science and Technology 3.[3]Affiliated Hospital, Chengdu University of Traditional Chinese Medicine 4.[4]Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine
推荐引用方式 GB/T 7714	Xue Han,Hong Jiang,Li Han,et al. A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle[J],2018,0(2):209-217.
APA	Xue Han.,Hong Jiang.,Li Han.,Xi Xiong.,Yanan He.,...&Ming Yang.(2018).A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle.,0(2),209-217.
MLA	Xue Han,et al."A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle".0.2(2018):209-217.

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