Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
Crossref DOI link: https://0-doi-org.brum.beds.ac.uk/10.1186/s12906-016-1333-4
Published Online: 2016-09-06
Published Print: 2016-12
Update policy: https://0-doi-org.brum.beds.ac.uk/10.1007/springer_crossmark_policy
Zhao, Ya
Wang, Yin-Jie
Zhao, Rui-Zhi
Xiang, Fei-Jun
Funding for this research was provided by:
The fund of National Science Foundation of China (81073063, 81573612)
Guangdong Natural Science Fund (2015A030313357)
License valid from 2016-09-06