The mechanism on decreasing the microbiological...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 7

The mechanism on decreasing the microbiological contamination of superfine green tea powder by ball milling

Wang, Huifang, Meng, Tao, Zhang, Hui, Cheng, Shuhua, Zhang, Lan, Liu, Zhengquan
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.109966
Date:
July, 2020
File:
PDF, 562 KB
2020
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