Changes in nutritional constituents, anthocyanins, and...

Changes in nutritional constituents, anthocyanins, and volatile compounds during the processing of black rice tea

Li Wu, Meijing Zhai, Yang Yao, Chuan Dong, Shaomin Shuang, Guixing Ren
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Volume:
22
Language:
english
DOI:
10.1007/s10068-013-0164-z
Date:
August, 2013
File:
PDF, 235 KB
english, 2013
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