Effect of different brewing methods on antioxidant properties of steaming green tea

LWT - Food Science and Technology - Tập 41 - Trang 1616-1623 - 2008
Sheng-Dun Lin1, En-Hui Liu2, Jeng-Leun Mau2
1Department of Food and Nutrition, Hungkuang University, Shalu 433, Taichung, Taiwan, Republic of China
2Department of Food Science and Biotechnology, National Chung-Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, Republic of China

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LWT - Food Science and Technology

Tập 41

1616-1623

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