Effect of pickling on the content of active ingredients in tender stem of Cynanchum chinense

doi:10.11882/j.issn.0254-5071.2015.04.031

WANG Wenhua1, DING Na1, WANG Hecheng2

China Brewing ›› 2015, Vol. 34 ›› Issue (4) : 137-140.

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China Brewing ›› 2015, Vol. 34 ›› Issue (4) : 137-140. DOI: 10.11882/j.issn.0254-5071.2015.04.031

Effect of pickling on the content of active ingredients in tender stem of Cynanchum chinense

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 34(4): 137-140 https://doi.org/10.11882/j.issn.0254-5071.2015.04.031

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