Comparative study of the effects of processing on the carotenoid composition of chinese (Thea sinensis) and assameses (Thea assamica) tea.
VENKATAKRISHNA, Shyamala, PREMACHANDRA, B. R., CAMA, H. R.Volume:
40
Year:
1976
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.40.2367
File:
PDF, 343 KB
english, 1976