Application of Microwave Energy in the Manufacture of Enhanced-Quality Green Tea
- 1 July 2003
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (16), 4764-4768
- https://doi.org/10.1021/jf026227q
Abstract
No abstract availableKeywords
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- The phenolic substances of manufactured tea. X.—the creaming down of tea liquorsJournal of the Science of Food and Agriculture, 1963