EFFECTS OF STAGE OF MATURITY ON THE TANNIN CONTENT AND NUTRITIONAL QUALITY OF LOW AND HIGH TANNIN SORGHUM

被引：0
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作者：
ROGLER, JC
SELL, DR
机构：
来源：
NUTRITION REPORTS INTERNATIONAL | 1984年 / 29卷 / 06期
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暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
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页码：1281 / 1287
页数：7
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