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	The Substance Basis Research of Stir-Baking to Dark Brown Could Enhance the Promoting Effects of Areca Nut on Gastrointestinal Motility
	Liu, Yujie[1]; Peng, Wei[1]; Hu, Meibian[1]; Yan, Dan[1]; Xu, Min[1]; He, Xiaoyan[1]; Wu, Chunjie[1]
	2017
卷号	41期号:5
URL标识	查看原文
WOS记录号	WOS:000412658000005
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4331254
专题	成都中医药大学
作者单位	[1]Chengdu Univ Tradit Chinese Med, Coll Pharm, Chengdu 611137, Sichuan, Peoples R China
推荐引用方式 GB/T 7714	Liu, Yujie[1],Peng, Wei[1],Hu, Meibian[1],et al. The Substance Basis Research of Stir-Baking to Dark Brown Could Enhance the Promoting Effects of Areca Nut on Gastrointestinal Motility[J],2017,41(5).
APA	Liu, Yujie[1].,Peng, Wei[1].,Hu, Meibian[1].,Yan, Dan[1].,Xu, Min[1].,...&Wu, Chunjie[1].(2017).The Substance Basis Research of Stir-Baking to Dark Brown Could Enhance the Promoting Effects of Areca Nut on Gastrointestinal Motility.,41(5).
MLA	Liu, Yujie[1],et al."The Substance Basis Research of Stir-Baking to Dark Brown Could Enhance the Promoting Effects of Areca Nut on Gastrointestinal Motility".41.5(2017).

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