Study of a novel tea product with high antioxidant ability and low caffeine content by fermentative processing
謝寶全
謝寶全
Categories: Symposium  /  
Year2017
AuthorHsieh Pao-Chuan
Author count1
Created date2019-09-27
Author order2
Corresponding authorYes
Publication year2017
Symposium name台灣食品科學技術學會
Seminar city高雄
Seminar country中華民國
Start date2017-12-01
End date2017-12-01
Review systemYes
LanguageTraditional Chinese
Attached project食品微生物與生物技術組