Comparative Study of the Effects of Processing on the Carotenoid Composition of Chinese (Thea sinensis) and Assamese (Thea assamica) Tea

Autor:	Shyamala Venkatakrishna, B. R. Premachandra, H. R. Cama
Rok vydání:	1976
Předmět:	General Agricultural and Biological Sciences General Biochemistry Genetics and Molecular Biology
Zdroj:	Agricultural and Biological Chemistry. 40:2367-2371
ISSN:	0002-1369
DOI:	10.1080/00021369.1976.10862420
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::899fffa09c3f9761ec9f1e152f50a450 https://doi.org/10.1080/00021369.1976.10862420 Zobrazit plný text záznamu