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Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect

Crossref DOI link: https://doi.org/10.1186/s12906-016-1333-4

Published Online: 2016-09-06

Published Print: 2016-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhao, Ya

Wang, Yin-Jie

Zhao, Rui-Zhi

Xiang, Fei-Jun
Funding

Funding for this research was provided by:

The fund of National Science Foundation of China (81073063)

The fund of National Science Foundation of China (81573612)

Guangdong Natural Science Fund (2015A030313357)
License Information

License valid from 2016-09-06