Cite
HARVARD Citation
Ni, C. et al. (2019). Evaluation of Edible Quality of Sorghum Based on Principal Component Analysis. Journal of chemistry. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Ni, C. et al. (2019). Evaluation of Edible Quality of Sorghum Based on Principal Component Analysis. Journal of chemistry. p. . [Online].