Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process

スポンサーリンク

概要

• 論文の詳細を見る
• 2010-06-25

著者

• Chen Yuh-Shuen

  Department of Food Nutrition, HungKuang University

• Liu Bing-Lan

  Department of Applied Chemistry, Chaoyang University of Technology

• Chang Yaw-Nan

  Department of Biotechnology, National Formosa University

関連論文

• Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process(BREWING AND FOOD TECHNOLOGY)
• Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process

スポンサーリンク