Ok Ja Choi
Department of Food and Cooking Science, Sunchon National University, Suncheon 57922, Republic of Korea
Hyun Sook Jung
Department of Food and Cooking Science, Sunchon National University, Suncheon 57922, Republic of Korea
Kyeong Won Yun
Department of Oriental Medicine Resources, Sunchon National University, Suncheon 57922, Republic of Korea
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How to cite this article
Ok Ja Choi, Hyun Sook Jung and Kyeong Won Yun, 2016. Influence of Different Sampling Site and Storage Duration on Volatile Components of Korean Green Tea. Research Journal of Medicinal Plants, 10: 309-313.
URL: https://scialert.net/abstract/?doi=rjmp.2016.309.313
URL: https://scialert.net/abstract/?doi=rjmp.2016.309.313