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  1. Yadanabon University
  1. Yadanabon University
  2. Department of Chemistry

A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo

http://hdl.handle.net/20.500.12678/0000003065
http://hdl.handle.net/20.500.12678/0000003065
beb63c9f-2c92-4682-a751-9eb4a3bf2074
19a939fe-b5e1-4e70-b1d1-e4a0d8a48a7f
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A A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo .pdf (442 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title A Comparative Study of Chemical Properties in Traditional Fermented and Natural Bamboo
Language en
Publication date 2020
Authors
Htay Htay Myint
Khaing Khaing Kyu
Than Than Swe
Description
Keywords
Bambusa tulda, salt solution, fermenting, EDXRF, AAS
Journal articles
2020
Yadanabon University Research Journal
Vol.11, No.3
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