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The Effect of Steaming and Fermentation on Nutritive Values..:
Chupeerach, Chaowanee
;
Aursalung, Amornrat
;
Watcharachaisoponsiri, Thareerat
...
Foods. 10 (2021) 1 - p. 117 , 2021
Link:
https://doi.org/10.3390/foods10010117
RT Journal T1
The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10010117&Exemplar=1&LAN=DE A1 Chupeerach, Chaowanee A1 Aursalung, Amornrat A1 Watcharachaisoponsiri, Thareerat A1 Whanmek, Kanyawee A1 Thiyajai, Parunya A1 Yosphan, Kachakot A1 Sritalahareuthai, Varittha A1 Sahasakul, Yuraporn A1 Santivarangkna, Chalat A1 Suttisansanee, Uthaiwan PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 1 SP 117 LK http://dx.doi.org/https://doi.org/10.3390/foods10010117 DO https://doi.org/10.3390/foods10010117 SF ELIB - SuUB Bremen
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