Effect of the type of brewing water on the chemical...

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Food Chemistry 2016 / 11

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

Xu, Yong-Quan, Zou, Chun, Gao, Ying, Chen, Jian-Xin, Wang, Fang, Chen, Gen-Sheng, Yin, Jun-Feng
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.11.110
Date:
November, 2016
File:
PDF, 833 KB
english, 2016
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