![](/img/cover-not-exists.png)
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 RenVolume:
22
Language:
english
DOI:
10.1007/s10068-013-0164-z
Date:
August, 2013
File:
PDF, 235 KB
english, 2013