对龟板的传统炮制品和食用菌炮制品进行了氨基酸、含氮量、浸出物、灰分以及微量元素等项目的系统分析。
Amino-acids , nitrogen content , soaking extracts , ash contents , trace elements have been systematically determined for the traditional preparation and food-bacteria preparation of Chinemys reevesii .
含氮浸出物