Conclusion: Different processed method and temperature can effect the contents of organic acid on Fruc...

结论：不同炮制方法和炮制温度对山楂中有机酸成分含量影响较大。

youdao

Conclusion: Different processed method and temperature can effect the contents of organic acid on Fruc...

结论：不同炮制方法和炮制温度对山楂中有机酸成分含量影响较大。

youdao