引用本文: | 陈钦, 高俊杰, 刘建福, 等. 姜黄不同种质生物学特性及品质成分比较[J]. 云南农业大学学报(自然科学), 2017, 32(1): 101-105. DOI: 10.16211/j.issn.1004-390X(n).2017.01.015 |
Citation: | CHEN Qin, GAO Junjie, LIU Jianfu, et al. Comparison of Biological Characteristics and Active Ingredients in Germplasm of Curcuma longa[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2017, 32(1): 101-105. DOI: 10.16211/j.issn.1004-390X(n).2017.01.015 |