友善列印 - Hsiuming LIU, Shigeaki UENO, and Tetsuya ARAKI, High hydrostatic pressure processing preserves the catechins content in green tea by inhibiting peroxidase and polyphenol oxidase activity, Bioscience, Biotechnology, and Biochemistry. (submitting)

Hsiuming LIU, Shigeaki UENO, and Tetsuya ARAKI, High hydrostatic pressure processing preserves the catechins content in green tea by inhibiting peroxidase and polyphenol oxidase activity, Bioscience, Biotechnology, and Biochemistry. (submitting)

作者: 劉修銘

著作類別: 期刊論文

著作名稱: Hsiuming LIU, Shigeaki UENO, and Tetsuya ARAKI, High hydrostatic pressure processing preserves the catechins content in green tea by inhibiting peroxidase and polyphenol oxidase activity, Bioscience, Biotechnology, and Biochemistry.(submitting)