Open AccessThe Effects of Processing the Coptis chinensis Using Different Types of Wine on the Main Components of Alkaloids
Author(s) -
陈凯,
袁建勇
Publication year - 2016
Publication title -
advances in analytical chemistry
Language(s) - English
Resource type - Journals
eISSN - 2163-1557
pISSN - 2163-1565
DOI - 10.12677/aac.2016.61003
Subject(s) - coptis chinensis , wine , coptis , berberine , traditional medicine , food science , chemistry , medicine , traditional chinese medicine , organic chemistry , alternative medicine , pathology
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