A stability study of green tea catechins during the biscuit making process

10.1016/j.foodchem.2010.11.044

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Bibliographic Details
Main Authors: Sharma, A., Zhou, W.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
ECG
Online Access:http://scholarbank.nus.edu.sg/handle/10635/75491
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Institution: National University of Singapore