| 标题 |
Effect of stir-frying time during Angelica Sinensis Radix processing with wine on physicochemical, structure properties and bioactivities of polysaccharides |
| 网址 | |
| DOI | |
| 其它 |
期刊:Process Biochemistry 作者:Ying Wang; Xia Li; Xuetao Chen; Ping Zhao; Zhuo Qu; et al 出版日期:2019-02-25 |
| 求助人 | |
| 下载 |
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(2025-6-4)