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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
- Material Type
- 기사
- ISSN
- 12267708
- Title/Author
- 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
- Publish Info
- 서울 : Korean Societyof Food Science&Technology, 2004.
- Material Info
- pp. 156-161
- Index Term-Uncontrolled
- EFFECTS TEA MANUFACTURING METHODS CONTENTS CHEMICAL COMPONENTS ANTIOXIDATIVE ACTIVITY INFUSIONS
- Added Entry-Personal Name
- Midori Yasuda, Michio Kondo, Tamiyoshi Sonda, Kazumi Takedomi, Syouhei Eguchi, Ayumi Eguchi
- 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
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