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	Changes in the properties of Radix Aconiti Lateralis Preparata (Fuzi, processed aconite roots) starch during processing
	Yang, Xiao[1]; Dai, Juan[3]; Guo, Dengfeng[1]; Zhao, Sujuan[1]; Huang, Yukun[1]; Chen, Xianggui[1]; Huang, Qingwan[2]
	2019
卷号	56期号:1页码:24-29
URL标识	查看原文
WOS记录号	WOS:000456434600003
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4337064
专题	成都中医药大学
作者单位	1.[1]Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Sichuan, Peoples R China 2.[2]Chengdu Univ Tradit Chinese Med, Coll Pharm, Chengdu 610075, Sichuan, Peoples R China 3.[3]Chengdu Med Coll, Sch Lab Med, Chengdu, Sichuan, Peoples R China
推荐引用方式 GB/T 7714	Yang, Xiao[1],Dai, Juan[3],Guo, Dengfeng[1],et al. Changes in the properties of Radix Aconiti Lateralis Preparata (Fuzi, processed aconite roots) starch during processing[J],2019,56(1):24-29.
APA	Yang, Xiao[1].,Dai, Juan[3].,Guo, Dengfeng[1].,Zhao, Sujuan[1].,Huang, Yukun[1].,...&Huang, Qingwan[2].(2019).Changes in the properties of Radix Aconiti Lateralis Preparata (Fuzi, processed aconite roots) starch during processing.,56(1),24-29.
MLA	Yang, Xiao[1],et al."Changes in the properties of Radix Aconiti Lateralis Preparata (Fuzi, processed aconite roots) starch during processing".56.1(2019):24-29.

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