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Comparison of Azorean tea theanine to teas from other origins by HPLC/DAD/FD. Effect of fermentation, drying temperature, drying time and shoot maturity
José Baptista, Elisabete Lima, Lisete Paiva, Ana L. Andrade, Maria G. AlvesVolume:
132
Year:
2012
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2011.12.050
File:
PDF, 430 KB
english, 2012