![](/img/cover-not-exists.png)
Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas
Wang, Miki Mei-Chi, Yeh, Yun, Shih, Yu-En, Tzen, Jason Tze-ChengLanguage:
english
Journal:
Journal of Food and Drug Analysis
DOI:
10.1016/j.jfda.2017.07.015
Date:
August, 2017
File:
PDF, 3.19 MB
english, 2017