Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea

标题
Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea
作者
关键词
-
出版物
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 116, Issue -, Pages 105045
出版商
Elsevier BV
发表日期
2022-11-22
DOI
10.1016/j.jfca.2022.105045

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