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pro vyhledávání: '"Shi-Long Chang"'
Autor:
Shi-long Chang, 張世龍
89
The purpose of this study is to investigate the malodor removal effect in oral cavity of teas with different degree of fermentation (green tea, Pouchong tea, and black tea). The study consisted of three parts: the first part was extracting an
The purpose of this study is to investigate the malodor removal effect in oral cavity of teas with different degree of fermentation (green tea, Pouchong tea, and black tea). The study consisted of three parts: the first part was extracting an
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/22123317157558352288