The effect of membrane-processed water on sensory properties of Oolong tea drinks

Author: Yau N.J.N.   Huang Y.J.  

Publisher: Elsevier

ISSN: 0950-3293

Source: Food Quality and Preference, Vol.11, Iss.4, 2000-07, pp. : 331-339

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract