EFFECT OF FAR-INFRARED HEATER ON THE PHYSICOCHEMICAL CHARACTERISTICS OF GREEN TEA DURING PROCESSING
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2008.00203.x/fullpdf
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