Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season

Chou, Cheng-ChunCheng-ChunChouLin, Lon-LeuLon-LeuLinChung, King-ThomKing-ThomChung2010-07-142018-06-292010-07-142018-06-291999http://ntur.lib.ntu.edu.tw//handle/246246/189360202488 bytesapplication/pdfen-USAntimicrobial activity of tea as affected by the degree of fermentation and manufacturing seasonjournal article10.1016/S0168-1605(99)00034-3http://ntur.lib.ntu.edu.tw/bitstream/246246/189360/1/83.pdf