Study of a novel tea product with high antioxidant ability and low caffeine content by fermentative processing

Study of a novel tea product with high antioxidant ability and low caffeine content by fermentative processing

Year2017
Author謝寶全
Author count1
Created date2019-09-27
Author order2
Corresponding authortrue
Publication year2017
Symposium name台灣食品科學技術學會
Publication city高雄
Publication country中華民國
Start date2017-12-01
End date2017-12-01
Review system
LanguageTraditional Chinese
Attached project食品微生物與生物技術組