BIOCHEMISTRY OF TEA FERMENTATION - PRODUCTS OF OXIDATION OF TEA FLAVANOLS IN A MODEL TEA FERMENTATION SYSTEM

被引：30

作者：

SANDERSON, GW

CO, H

GRAHAM, HN

BERKOWITZ, JE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02648.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

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页码：399 / +

页数：1

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