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Effect of Green Tea Content on Dynamic Modulus of Elasticity of Hybrid Boards Composed of Green Tea and Wood Fibers, and Prediction of Static Bending Strength Performances by Flexural Vibration Test

机译：绿茶含量对绿茶和木纤维组成的混合板动态弹性模量的影响，以及弯曲振动试验的静态弯曲强度性能预测

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Han-Min Park; Soo-Kyeong Lee; Ji-Hoon Seok; Nam-Kyeong Choi; Chang-Bea Kwon; Hwang-Sun Heo; Hee-Seop Byeon; Jae-Kyung Yang; Jong-Cheol Kim;
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Effect of Green Tea Content on Dynamic Modulus of Elasticity of Hybrid Boards Composed of Green Tea and Wood Fibers, and Prediction of Static Bending Strength Performances by Flexural Vibration Test

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