Fig. 1From: Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effectEffect of vinegar-baked Radix Bupleuri on ALT (a) and AST (b) level (* P < 0.05, **P < 0.01 compared with normal group; #P < 0.05 compared with model group)Back to article page