[Study on quality standard of rice as excipients during rice stir-frying method].
Wang QH, Wang Y, Zhang X, Wang GY, Liu DP, Ma YL, Lei ZH, Wang YL, Zhang C.
Wang QH, et al. Among authors: wang gy, wang y, wang yl.
Zhongguo Zhong Yao Za Zhi. 2019 May;44(9):1814-1821. doi: 10.19540/j.cnki.cjcmm.20190326.306.
Zhongguo Zhong Yao Za Zhi. 2019.
PMID: 31342707
Chinese.