Volatiles, polysaccharides and total polyphenols in Chinese rose tea infusions and their antioxidant activities
Authors:
Open Access
- 28 April 2017
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 42 (1) , e13323
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (21466018)
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