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1 Ergebnisse
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Effects of roasting treatment on non‐volatile compounds and..:
Mao, Ajing
;
Su, Huan
;
Fang, Shimao
...
International Journal of Food Science & Technology. 53 (2018) 11 - p. 2586-2594 , 2018
Link:
https://doi.org/10.1111/ijfs.13853
RT Journal T1 <Title>Effects of roasting treatment on non‐volatile compounds and taste of green tea</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.13853&Exemplar=1&LAN=DE A1 Mao, Ajing A1 Su, Huan A1 Fang, Shimao A1 Chen, Xu A1 Ning, Jingming A1 Ho, Chitang A1 Wan, Xiaochun PB Wiley YR 2018 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 53 IS 11 SP 2586 OP 2594 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.13853 DO https://doi.org/10.1111/ijfs.13853 SF ELIB - SuUB Bremen
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