Effects of soaking conditions on the antioxidant potentials of oolong tea

Autoria(s): Su XG; Duan J; Jiang YM; Shi J; Kakuda Y
Data(s)

2006
Identificador

http://ir.scbg.ac.cn/handle/344003/1413

http://www.irgrid.ac.cn/handle/1471x/15308
Fonte

Su XG； Duan J； Jiang YM； Shi J； Kakuda Y.Effects of soaking conditions on the antioxidant potentials of oolong tea,Journal of Food Composition and Analysis,2006,19(4):348-353
Tipo

期刊论文
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