三棱醋炙前后水煎液化学成分和抗凝血效应物质的对比研究
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Comparative study of chemical composition and anticoagulant effect substances in water extract of Sparganii Rhizoma between before and after stir-baking with vinegar
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中华中医药杂志
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2024, (7): 3690
-3695
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