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Please use this identifier to cite or link to this item: http://dspace.twc.edu.hk/jspui/handle/123456789/808
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dc.contributor.authorSu, T.
dc.contributor.authorCheng, B. C.Y.
dc.contributor.authorFu, X.Q.
dc.contributor.authorLi, T.
dc.contributor.authorGuo, H.
dc.contributor.authorCao, H.H.
dc.contributor.authorYu, Z.L.
dc.date.accessioned2018-08-29T04:11:05Z-
dc.date.available2018-08-29T04:11:05Z-
dc.date.issued2016-01
dc.identifier.citationBMC Complementary and Alternative Medicine , 16(1)
dc.identifier.urihttp://dspace.twc.edu.hk/jspui/handle/123456789/808-
dc.publisherBMC Complementary and Alternative Medicine
dc.titleComparison of the toxicities, bioactivities and chemical profiles of raw and processed Xanthii Fructus. doi:10.1186/s12906-016-0994-3
item.grantfulltextnone-
item.fulltextNo Fulltext-
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