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Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves
Roshanak, Sahar, Rahimmalek, Mehdi, Goli, Sayed Amir HosseinLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-015-2030-x
Date:
September, 2015
File:
PDF, 1.17 MB
english, 2015