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

Chou, C. C.C. C.ChouLin, L. LL. LLinChung, K. T.K. T.Chung2009-03-182018-06-292009-03-182018-06-291999http://ntur.lib.ntu.edu.tw//handle/246246/146244en-USAntimiorobial activity of tea as affected by the degree of fermentation and manufacturing season.journal article