Determination of tea fermentation degree by a rapid micellar electrokinetic chromatography

Resource

Food Chemistry 120 (2): 632-636

Journal

Food Chemistry

Journal Volume

120

Journal Issue

2

Pages

632-636

Date Issued

2010

Author(s)

Hsiao, H.-Y.

Cheng, Tzong-Jih

DOI

10.1016/j.foodchem.2009.10.048

URI

http://www.scopus.com/inward/record.url?eid=2-s2.0-73249128766&partnerID=MN8TOARS

http://scholars.lib.ntu.edu.tw/handle/123456789/356060

Type

journal article

File(s)

Name

16.pdf

Size

23.95 KB

Format

Adobe PDF

Checksum

(MD5):42e9c87d293144abf0c5bf7c4eea001a