Study of a novel tea product with high antioxidant ability and low caffeine content by fermentative processing
| Year | 2017 |
| Author | 謝寶全 |
| Author count | 1 |
| Created date | 2019-09-27 |
| Author order | 2 |
| Corresponding author | true |
| Publication year | 2017 |
| Symposium name | 台灣食品科學技術學會 |
| Publication city | 高雄 |
| Publication country | 中華民國 |
| Start date | 2017-12-01 |
| End date | 2017-12-01 |
| Review system | 是 |
| Language | Traditional Chinese |
| Attached project | 食品微生物與生物技術組 |