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1 Ergebnisse
1
Physicochemical characteristics, sensory quality, and antio..:
Shu-Hua Chiang
;
Mei-Fang Tsou
;
Chi-Yue Chang
.
http://dx.doi.org/10.1080/10942912.2020.1820519. , 2020
Link:
https://doi.org/10.1080/10942912.2020.1820519
RT Journal T1
Physicochemical characteristics, sensory quality, and antioxidant properties of Paochung tea infusion brewed in cold water
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6f101ce0fa16426e91c438c7e1fed698&Exemplar=1&LAN=DE A1 Shu-Hua Chiang A1 Mei-Fang Tsou A1 Chi-Yue Chang A1 Chih-Wei Chen PB Taylor & Francis Group YR 2020 K1 pouchong tea K1 cold tea infusion K1 antioxidant properties K1 sensory analysis K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://dx.doi.org/10.1080/10942912.2020.1820519 LK http://dx.doi.org/https://doi.org/10.1080/10942912.2020.1820519 DO https://doi.org/10.1080/10942912.2020.1820519 SF ELIB - SuUB Bremen
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