Influence of the Maturity of the Honghuadajinyuan on the Content of Kalium,Clorine and the Ratio of Kalium to Clorine in the Leaves after Baking

doi:10.3969/j.issn.1004-3268.2010.01.013

Home>Articles>Influence of the Maturity of the Honghuadajinyuan on the Content of Kalium,Clorine and the Ratio of Kalium to Clorine in the Leaves after Baking

DOI: 10.3969/j.issn.1004-3268.2010.01.013

Influence of the Maturity of the Honghuadajinyuan on the Content of Kalium,Clorine and the Ratio of Kalium to Clorine in the Leaves after Baking

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Publication Date：2010-01-01

Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)

Pages：3( 44-46 )

JOURNAL OF HENAN AGRICULTURAL SCIENCES

PKU

ISSN：1004-3268

Year, Vol.(Issue)：2010,(1)