Comparative study of the effects of processing on the carotenoid composition of chinese (Thea sinensis) and assameses (Thea assamica) tea.
- 1 January 1976
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 40 (12) , 2367-2371
- https://doi.org/10.1271/bbb1961.40.2367
Abstract
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