Liu Y W, He Z A, Zhang K L, Fang D R
Zhongguo Zhong Yao Za Zhi. 1989 May;14(5):280-3, 318.
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. The results have shown that all the analytical targets in food-bacteria preparation are higher than or close to those in traditional preparation. So the food-bacteria preparation is better in quality.
