![](/img/cover-not-exists.png)
Effect of Steaming and Roasting Treatment on the Radical Scavenging Activities and Total Ascorbic Acid Content of Persimmon Leaf Tea During Storage
Tsurunaga, Yoko, Matsuzaki, Hajime, Mochida, Keisuke, Matsumoto, Toshikazu, Itamura, HiroyukiVolume:
52
Year:
2005
Language:
english
Journal:
Nippon Shokuhin Kagaku Kogaku Kaishi
DOI:
10.3136/nskkk.52.391
File:
PDF, 1.39 MB
english, 2005