Your Location：
Home >
Browse articles >
Quality Evaluation of Wine-processed Scutellariae Radix from Different Origins Based on Thermal Analysis Technology， Fingerprint and Content Determination
Quality Evaluation of Wine-processed Scutellariae Radix from Different Origins Based on Thermal Analysis Technology， Fingerprint and Content Determination
Enhanced Publication- Chinese Journal of Experimental Traditional Medical Formulae Vol. 30, Issue 19, Pages: 170-179(2024)
DOI： 10.13422/j.cnki.syfjx.20241061
Scan QR Code
AI Introduction
Full Text(HTML)
Figs( 3 ) Tabs( 9 )
References
Publication Info
Metrics
307
Views
349
Downloads
5
CSCD
Alert me when the article has been cited
Submit
Tools
- BibTeXDownload
- EndnoteDownload
- RefMan Download
- NoteExpressDownload
- NoteFirstDownload
Related Articles
Quality Evaluation of Naomaili Granules Based on Multi-component Content Determination and Fingerprint and Screening of Its Anti-neuroinflammatory Substance Basis
Quality Evaluation of Lycii Cortex and Roasted Lycii Cortex Based on Fingerprint and Content Determination
Examination of Quality Characteristics of Rehmannia glutinosa Leaves by Different Fixation Methods Based on Fingerprint and Antioxidant Activity
Quality Evaluation of Branches of Juglans mandshurica by HPLC-DAD Fingerprint Combined with HPLC-Q-TOF-MS/MS Characterization of Constituents
Herbal Textual Research on Bambusae Succus in Famous Classical Formulas
Related Author
WANG Ya
KANG Yanan
LIU Bo
WANG Zimo
ZHANG Xuan
LAN Wei
ZHANG Wen
YANG Lu
Related Institution
School of Life Science and Engineering，Lanhzou University of Technology
Nanjing Carephar Shenghui Pharmaceutical Co. Ltd.
Modern Research Center for Traditional Chinese Medicine，Shanxi University
Hubei Meisichuang Pharmaceutical Co. Ltd.
Henan Provincial Engineering Technology Research Center for Quality Control and Evaluation of Traditional Chinese Medicine， Henan University of Chinese Medicine
Intro
Map
Chat
