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Effects of three beneficial bacteria on tea polyphenols in Pu-erh tea prepared by solid-state fermentation of post-fermented raw tea with bifenthrin residues.
- Published in:
- China Food Additives, 2023, v. 34, n. 3, p. 263, doi. 10.19804/j.issn1006-2513.2023.03.032
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- Article
Theaflavin Chemistry and Its Health Benefits.
- Published in:
- Oxidative Medicine & Cellular Longevity, 2021, p. 1, doi. 10.1155/2021/6256618
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- Article
Moisture contents and product quality prediction of Pu‐erh tea in sun‐drying process with image information and environmental parameters.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 4, p. 1021, doi. 10.1002/fsn3.2699
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- Publication type:
- Article
Literature Review of Proteomics Approach Associated with Coffee.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1670, doi. 10.3390/foods13111670
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- Article