Changes in nutritional constituents, anthocyanins, and volatile compounds during the processing of black rice tea

✍ Scribed by Li Wu, Meijing Zhai, Yang Yao, Chuan Dong, Shaomin Shuang, Guixing Ren

• Book ID: 120965491
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 235 KB
• Volume: 22
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-013-0164-z