Effects of manufacturing process on ascorbic acid contents,...

food preservation science 2006 Vol. 32; Iss. 5

Effects of manufacturing process on ascorbic acid contents, polyphenol content and radical scavenging activities of bayberry leaf tea

TSURUNAGA, Yoko, MATSUZAKI, Hajime, MATSUMOTO, Toshikazu, TOMIKAWA, Yasuyuki, ITAMURA, Hiroyuki
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Volume:
32
Year:
2006
Journal:
food preservation science
DOI:
10.5891/jafps.32.5_221
File:
PDF, 1.49 MB
2006
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