The Analysis of Major Constituents and Quality of Roast Tea made from Sea Buckthorn (Hippophae Rhamnoides L.) Leaves - koreascholar

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The Analysis of Major Constituents and Quality of Roast Tea made from Sea Buckthorn (Hippophae Rhamnoides L.) Leaves

Kyung Hee Kim, Sang Hyun Lim, Song Mun Kim, Young Nam Kim, Su Hyun Jo, In Jue Yun

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/37900

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한국육종학회 학술발표회 발표요지

(2007.06)
p.301

한국육종학회 (The Korean Breeding Society)

저자

Kyung Hee Kim
Sang Hyun Lim
Song Mun Kim
Young Nam Kim
Su Hyun Jo
In Jue Yun

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