Optimising the extraction of tea polyphenols, (−)-epigallocatechin gallate and theanine from summer green tea by using response surface methodology
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03082.x/fullpdf
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