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鹿茸炮制中烘干过程的温度控制上杭县中医院（３６４２００）陈琼英鹿茸为脊椎动物鹿科梅花鹿ＣｅｖｒｕｓｎｉｐｐｏｎＴｅｍ－ｍｉｎｃｋ或马鹿（ＣｅｌａｐｈｕｓＬ）等雄鹿头上尚未骨化密生茸毛的幼角，味甘咸性温，具有补肾益精强筋等功效，其炮制方法已为广大医务工...
The temperature control of the drying process in antler processing Shanghang County Chinese Medicine Hospital (364200) Chen Qiongying antler for the vertebrate deer Branch deer Cevrusnippon Tem-minck or red deer (CelaphusL) and other stag heads have not ossified hairy young horns, sweet Salty warm, with kidney and Yijing strong gluten and other effects, its preparation method has for the majority of medical workers ...