Effects of Heat Processing and Storage on Flavanols and Sensory Qualities of Green Tea Beverage
Author:
Affiliation:
1. Korea Food Research Institute, Bundang, Seongnam, Kyonggi 463-420, Korea, and Department of Food Science and Technology, Cornell University, Geneva, New York 14456
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0003597
Reference22 articles.
1. Are tannins a double-edged sword in biology and health?
2. The analytical study on "Kecap"-an indonesian soy sauce.
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