基于HPLC指纹图谱结合化学计量学的甘草微波制与传统炮制的差异研究
张育贵, 张淑娟, 吴红伟, 李东辉, 牛江涛, 司昕蕾, 边甜甜, 李越峰
Study on the difference between microwave-processed and traditional-processed licorice based on HPLC fingerprint and stoichiometry
ZHANG Yu-gui, ZHANG Shu-juan, WU Hong-wei, LI Dong-hui, NIU Jiang-tao, SI Xin-lei, BIAN Tian-tian, LI Yue-feng
天然产物研究与开发
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2021, (5): 791
-801
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DOI: 10.16333/j.1001-6880.2021.5.011
