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	Fingerprint and multi-component quantitative analyses for quality evaluation of Rhizoma coptidis steamed with rice wine
	Wang, Jin[1]; Zeng, Hai-rong[1]; Lou, Guan-hua[1]; Hu, Chang-jiang[1]; Huang, Qin-wan[1]; Yang, Xiang-bo[2]
	2019
卷号	18期号:6页码:1297-1303
URL标识	查看原文
WOS记录号	WOS:000473329600022
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4718600
专题	成都中医药大学
作者单位	1.[1]Chengdu Univ Tradit Chinese Med, Coll Pharm, Chengdu, Sichuan, Peoples R China 2.[2]Xunkang Pharm Ltd, Yaan, Peoples R China
推荐引用方式 GB/T 7714	Wang, Jin[1],Zeng, Hai-rong[1],Lou, Guan-hua[1],et al. Fingerprint and multi-component quantitative analyses for quality evaluation of Rhizoma coptidis steamed with rice wine[J],2019,18(6):1297-1303.
APA	Wang, Jin[1],Zeng, Hai-rong[1],Lou, Guan-hua[1],Hu, Chang-jiang[1],Huang, Qin-wan[1],&Yang, Xiang-bo[2].(2019).Fingerprint and multi-component quantitative analyses for quality evaluation of Rhizoma coptidis steamed with rice wine.,18(6),1297-1303.
MLA	Wang, Jin[1],et al."Fingerprint and multi-component quantitative analyses for quality evaluation of Rhizoma coptidis steamed with rice wine".18.6(2019):1297-1303.

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