Wu, H.; Waldbauer, K.; Tang, L.; Xie, L.; McKinnon, R.; Zehl, M.; Yang, H.; Xu, H.; Kopp, B.
Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo). Molecules 2014, 19, 11487-11504.
https://doi.org/10.3390/molecules190811487
AMA Style
Wu H, Waldbauer K, Tang L, Xie L, McKinnon R, Zehl M, Yang H, Xu H, Kopp B.
Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo). Molecules. 2014; 19(8):11487-11504.
https://doi.org/10.3390/molecules190811487
Chicago/Turabian Style
Wu, Hongwei, Katharina Waldbauer, Liying Tang, Lianwu Xie, Ruxandra McKinnon, Martin Zehl, Hongjun Yang, Haiyu Xu, and Brigitte Kopp.
2014. "Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo)" Molecules 19, no. 8: 11487-11504.
https://doi.org/10.3390/molecules190811487
APA Style
Wu, H., Waldbauer, K., Tang, L., Xie, L., McKinnon, R., Zehl, M., Yang, H., Xu, H., & Kopp, B.
(2014). Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo). Molecules, 19(8), 11487-11504.
https://doi.org/10.3390/molecules190811487
