Lian Zhong1,
Yun-Wei Wang2,
Yu-Jie Liu3,
Chun-Jie Wu1,
Qin-Wan Huang1
For correspondence:- Qin-Wan Huang Email: Huangqinwan@cdutcm.edu.cn Tel:+862861801001
Accepted: 28 July 2019 Published: 29 August 2019
Citation: Zhong L, Wang Y, Liu Y, Wu C, Huang Q. Correlation between change in taste and Danba content during processing of Radix Aconiti lateralis praeparata. Trop J Pharm Res 2019; 18(8):1719-1725 doi: 10.4314/tjpr.v18i8.22
© 2019 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..
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