ObjectiveTo compare the content of components Fructus Chaenomelis ( FC ) intenerated by moistening and braizing.
目的比较两种软化方法:润法和蒸法对木瓜成分的影响.
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ResultsThere is little difference of effect on the components Fructus Chaenomelis intenerated by the two methods.
结果两种软化方法对各种成分的影响无明显差别.
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