Effect of superfine grinding on quality and antioxidant property of fine green tea powders

LWT - Food Science and Technology - Tập 45 - Trang 8-12 - 2012
Jianhui Hu1,2, Yuqiong Chen1, Dejiang Ni1
1College of Horticulture and Forestry Science, Huazhong Agricultural University, Key Laboratory of Horticultural Plant Biology, Ministry of Education, Wuhan 430070, PR China
2College of Landscape Architecture and Horticulture, Qingdao Agricultural University, Qingdao 266109, PR China

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