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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/52085
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dc.contributor.authorPatcharee Pripdeevechen_US
dc.contributor.authorSugunya Wongpornchaien_US
dc.date.accessioned2018-09-04T09:20:48Z-
dc.date.available2018-09-04T09:20:48Z-
dc.date.issued2013-08-29en_US
dc.identifier.other2-s2.0-84879511056en_US
dc.identifier.other10.1016/B978-0-12-384937-3.00026-4en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84879511056&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/52085-
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectMedicineen_US
dc.titleOdor and Flavor Volatiles of Different Types of Teaen_US
dc.typeBooken_US
article.title.sourcetitleTea in Health and Disease Preventionen_US
article.stream.affiliationsMae Fah Luang Universityen_US
article.stream.affiliationsChiang Mai Universityen_US
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