"
Optimization of Fermentation Process Enhancing Quality of Dandelion Black Tea on the Functional Components, Activity and Sensory Quality"
written by Yaru Ning, Zhe Wu, Zhaojia Li, Ran Meng, Zhizhong Xue, Xiuping Wang, Xuelin Lu, Xiaodong Zhang,
published by
Open Access Library Journal,
Vol.7 No.5, 2020
has been cited by the following article(s):
[1]
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Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea
Molecules,
2021
DOI:10.3390/molecules26185474
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