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Rapid and simultaneous analysis of five free anthraquinone contents in rhubarb during the stir-frying with rice wine process by near infrared reflectance spectroscopy

Chen X, Xue J, Wang W, Ma B, Huang G, Chen Y, et al.. Rapid and simultaneous analysis of five free anthraquinone contents in rhubarb during the stir-frying with rice wine process by near infrared reflectance spectroscopy. Pharmacognosy Magazine . 2019;15(63):479-486.
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