Skip to content
VuFind
English
Deutsch
Español
Français
Italiano
日本語
Nederlands
Português
Português (Brasil)
中文(简体)
中文（繁體）
Türkçe
עברית
Gaeilge
Cymraeg
Ελληνικά
Català
Euskara
Русский
Čeština
Suomi
Svenska
polski
Dansk
slovenščina
اللغة العربية
বাংলা
Galego
Tiếng Việt
Hrvatski
हिंदी
Հայերէն
Українська
Sámegiella
Монгол
Language
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Tag
Find
Advanced
Effects of heat processing and...
Cite this
Text this
Email this
Print
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Permanent link
Effects of heat processing and storage on flavanol and sensory qualities of green tea beverage /
50
Bibliographic Details
Main Authors:
382090 Li-Fei Wang
,
Dong-Man Kim
,
Chang, Y. Lee
Format:
Language:
eng
Subjects:
Tea
Holdings
Description
Similar Items
Staff View
Similar Items
Ultrasonication Effects on Quality of Tea-Based Beverages
by: Sibel Uzuner
Published: (2022-12-01)
Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas
by: Haowei Guo, et al.
Published: (2024-02-01)
Influences of Product Temperature on Emotional Responses to, and Sensory Attributes of, Coffee and Green Tea Beverages
by: Ragita C. Pramudya, et al.
Published: (2018-01-01)
Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea
by: Adila Saimaiti, et al.
Published: (2022-08-01)
The green tea book : China's fountain of youth /
by: 381001 Mitscher, Lester A., et al.
Published: (1998)