Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas - Concepedia

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Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

104

Citations

19

References

2016

Year

Yong‐Quan Xu, Chun Zou, Ying Gao, Jianxin Chen, Fang Wang, Gensheng Chen, Jun‐Feng Yin

Food ChemistryBrewing WaterEnvironmental EngineeringChemical CompositionWater QualityPhytochemicalPolyphenolicsChinese Teas

References

	Year	Citations

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