서브메뉴
검색
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions / Midori Yasuda
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 156-161
- 기타저자
- Midori Yasuda
- 모체레코드
- 모체정보확인
- Control Number
- shingu:210037
MARC
008040511s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aThe Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions▼dMidori Yasuda
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 156-161
■653 ▼aEFFECTS▼aTEA▼aMANUFACTURING▼aMETHODS▼aCONTENTS▼aCHEMICAL▼aCOMPONENTS▼aANTIOXIDATIVE▼aACTIVITY▼aINFUSIONS
■700 ▼aMidori Yasuda
■773 ▼tFood Science and Biotechnology▼g2004년 4월호 (제13권 2호)▼d2004, 04
■SIS ▼aS022595▼b63688▼h4▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Подробнее информация.
- Бронирование
- не существует
- Книга оказать запросу
- моя папка
- Первый запрос зрения
| Reg No. | Количество платежных | Местоположение | статус | Ленд информации |
|---|
* Бронирование доступны в заимствований книги. Чтобы сделать предварительный заказ, пожалуйста, нажмите кнопку бронирование
