Plants traditionally used to make Cantonese slow-cooked soup in China

Title
Plants traditionally used to make Cantonese slow-cooked soup in China
Authors
Keywords
Cantonese slow-cooked soup, Ethnomedicine, Botanical industry, Food therapy, Cultural significance indices
Journal
Publisher
Springer Nature
Online
2018-01-15
DOI
10.1186/s13002-018-0206-y

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