Julkaisut - Selaus tekijän mukaan "Xu, Yong-Quan"
Viitteet 1-3 / 3
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Association between chemistry and taste of tea: A review
Trends in food science and technology (Elsevier Trends Journals, 2020) -
Effect of chemical composition of black tea infusion on the color of milky tea
Food research international (Elsevier Applied Science on behalf of the Canadian Institute of Food Science and Technology, 2021) -
Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage
Food chemistry (Applied Science Publishers, 2021)
