引用本文: | 季雅岚, 解钰, 索龙, 等. 制备原料及温度对生物质炭酸碱度及盐基离子含量影响[J]. 云南农业大学学报(自然科学), 2019, 34(1): 145-151. DOI: 10.12101/j.issn.1004-390X(n).201704048 |
Citation: | Yalan JI, Yu XIE, Long SUO, et al. The Effect of Raw Materials and Temperature on the Acidity and Basicity Ion Content by the Biochar[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2019, 34(1): 145-151. DOI: 10.12101/j.issn.1004-390X(n).201704048 |