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Effects of Heat Processing and Storage on Flavanols and Sensory Qualities of Green Tea Beverage

โœ Scribed by Wang, Li-Fei; Kim, Dong-Man; Lee, Chang Y.

Book ID
121404522
Publisher
American Chemical Society
Year
2000
Tongue
English
Weight
223 KB
Volume
48
Category
Article
ISSN
0021-8561

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*Processing and Impact on Antioxidants in Beverages* presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antiox