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中文
Comparative Analysis on HPLC Fingerprints of Zanthoxylum bungeanum Maxim and Zanthoxylum Schinifolium Sieb. et Zucc
Yu Xiao-qin~, Zhang Li-ping~, Kan Jian-quan~
Food and Fermentation Industries . 2012, (
04
): 171 -174 . DOI: 10.13995/j.cnki.11-1802/ts.2012.04.014
