Wang Dengliang. STUDIES ON THE QUANTITATIVE CHANGE OF POLYPHENOLS DURING THE FERMENTATION STEP IN MANUFACTURE OF BROKEN BLACK TEA[J]. Journal of South China Agricultural University, 1992, (1): 110-113.
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Citation:
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Wang Dengliang. STUDIES ON THE QUANTITATIVE CHANGE OF POLYPHENOLS DURING THE FERMENTATION STEP IN MANUFACTURE OF BROKEN BLACK TEA[J]. Journal of South China Agricultural University, 1992, (1): 110-113.
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Wang Dengliang. STUDIES ON THE QUANTITATIVE CHANGE OF POLYPHENOLS DURING THE FERMENTATION STEP IN MANUFACTURE OF BROKEN BLACK TEA[J]. Journal of South China Agricultural University, 1992, (1): 110-113.
|
Citation:
|
Wang Dengliang. STUDIES ON THE QUANTITATIVE CHANGE OF POLYPHENOLS DURING THE FERMENTATION STEP IN MANUFACTURE OF BROKEN BLACK TEA[J]. Journal of South China Agricultural University, 1992, (1): 110-113.
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