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标题: Comparison of ten major constituents in seven types of processed tea using HP. [打印本页]

作者: 瞌睡公主 时间: 2016-8-8 23:05
标题: Comparison of ten major constituents in seven types of processed tea using HP.

题名	Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis
链接	http://www.sciencedirect.com/science/article/pii/S0023643815000079

作者: gyrowheel 时间: 2016-8-8 23:06
http://disk.680.com/AjMNby

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