https://scholars.lib.ntu.edu.tw/handle/123456789/97462| Title: | Antimiorobial activity of tea as affected by the degree of fermentation and manufacturing season. | Authors: | Chou, C. C. Lin, L. L Chung, K. T. |
Issue Date: | 1999 | Journal Volume: | 48 | Journal Issue: | 2 | Start page/Pages: | 125-130 | Source: | J. Food Microbiol. | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/146244 |
| Appears in Collections: | 食品科技研究所 |
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