title: [Analysis and comparison of the chemical composition of two preparations of Chinemys reevesii Gray].
abstract: 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.
authors.forename: Y W
authors.initials: YW
authors.lastname: Liu
authors.forename: Z A
authors.initials: ZA
authors.lastname: He
authors.forename: K L
authors.initials: KL
authors.lastname: Zhang
authors.forename: D R
authors.initials: DR
authors.lastname: Fang
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D006358:Hot Temperature; D008419:Materia Medica; D013678:Technology, Pharmaceutical; D014131:Trace Elements / Q000032:analysis; D014426:Turtles
chemical_list: D000596:Amino Acids; D008419:Materia Medica; D014131:Trace Elements