서브메뉴
검색
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions / Midori Yasuda, Michio Kondo, Tamiyoshi Sonda, Kazumi Takedomi, Syouhei Eguchi, Ayumi Eguchi
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2004.
- 형태사항
- pp. 156-161
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60062729
MARC
008060117s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aThe Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions▼dMidori Yasuda, Michio Kondo, Tamiyoshi Sonda, Kazumi Takedomi, Syouhei Eguchi, Ayumi Eguchi
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2004.
■300 ▼app. 156-161
■653 ▼aEFFECTS▼aTEA▼aMANUFACTURING▼aMETHODS▼aCONTENTS▼aCHEMICAL▼aCOMPONENTS▼aANTIOXIDATIVE▼aACTIVITY▼aINFUSIONS
■700 ▼aMidori Yasuda, Michio Kondo, Tamiyoshi Sonda, Kazumi Takedomi, Syouhei Eguchi, Ayumi Eguchi
■773 ▼tFood Science and Biotechnology▼gVolume13. Number2. (2004 April)▼d2004, 04
■SIS ▼aS011439▼b60050258▼h8▼s2
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- моя папка
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
