Nutrition and aroma challenges of green tea product as affected by emerging superfine grinding and traditional extraction
Author:
Affiliation:
1. College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an P. R. China
2. School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an P.R. China
Funder
Fundamental Research Funds for the Central Universities
Natural Science Foundation of Shaanxi Provincial Department of Education
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1768
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