Analysis of the influence of processing of stir-baking with glycyrrhizae on the main components of Euodiae Fructus by high-performance liquid chromatography with diode array detector

Author： Hu Jue   Wu Xin   Cao Gang   Chen Xiaocheng  

Publisher： Taylor & Francis Ltd

ISSN： 1478-6419

Source： Natural Product Research, Vol.28, Iss.21, 2014-11, pp. : 1853-1858

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