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Filters: Author is Xingyi Chen and Keyword is rhubarb  [Clear All Filters]
2019
Chen X, Xue J, Wang W, Ma B, Huang G, Chen Y, et al.. Rapid and simultaneous analysis of five free anthraquinone contents in rhubarb during the stir-frying with rice wine process by near infrared reflectance spectroscopy. Pharmacognosy Magazine . 2019;15(63):479-486. PDF icon PDF (2.61 MB)