黄刺玫果实化学成分及其体外延长凝血酶原时间研究
孙崇峰1，李石飞1，赵邑2，张立伟1*
Chemical Constituents from the Fruits of Rosa xanthina Lindl and Their Effects on Prothrombin Time in vitro
SUN Chong-feng1,LI Shi-fei1,ZHAO Yi2,ZHANG Li-wei1*
天然产物研究与开发
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2016, (2): 228
-231
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DOI: 10.16333/j.1001-6880.2016.2.010
