初加工方式对槐米黄酮含量和抗氧化能力的影响
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}Effects of primary processing method on the flavonoids content and antioxidant capacity of Flos Sophorae Immaturus
({{custom_author.role_en}}), {{javascript:window.custom_author_en_index++;}}| {{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
| 〈 |
|
〉 |
