Article Versions Notes

Cui H, Zhang B, Li G, Li L, Chen H, Qi J, Liu W, Chen J, Wang P, Lei H. Identification of a Quality Marker of Vinegar-Processed Curcuma Zedoaria on Oxidative Liver Injury. Molecules. 2019; 24(11):2073. https://doi.org/10.3390/molecules24112073

Cui, Herong, Beibei Zhang, Guoping Li, Lei Li, Hongshan Chen, Jinchai Qi, Wenxue Liu, Jing Chen, Penglong Wang, and Haimin Lei. 2019. "Identification of a Quality Marker of Vinegar-Processed Curcuma Zedoaria on Oxidative Liver Injury" Molecules 24, no. 11: 2073. https://doi.org/10.3390/molecules24112073

Cui, H., Zhang, B., Li, G., Li, L., Chen, H., Qi, J., Liu, W., Chen, J., Wang, P., & Lei, H. (2019). Identification of a Quality Marker of Vinegar-Processed Curcuma Zedoaria on Oxidative Liver Injury. Molecules, 24(11), 2073. https://doi.org/10.3390/molecules24112073