IMPACT OF FERMENTATION DEGREE ON THE ANTIOXIDANT ACTIVITY OF PU-ERH TEA IN VITRO
LINGZHI ZHANG, DENGLIANG WANG, WEIXIN CHEN, XINDONG TAN, PENGCHENG WANGVolume:
36
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1745-4514.2010.00536.x
File:
PDF, 177 KB
english, 2012