Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/35208
標題: (J. Agric. Food. Chem.,55(18):7462-7468)Identification and Comparison of Phenolic Compounds in the Preparation of Oolong Tea Manufactured by Semifermentation and Drying Processes
作者: Jianpeng Dou
Viola S.Y. Lee
Jason T.C. Tzen
M. R. Lee
關鍵字: Catechins;flavonoid;mass spectrometry;oolong tea;theaflavin
出版社: Washington,USA:American Chemical Society
Project: J. Agric. Food. Chem., Volume 55, Issue 18, Page(s) 7462-7468.
URI: http://hdl.handle.net/11455/35208
ISSN: 0021-8561
Appears in Collections:化學系所

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