Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions
Crossref DOI link: https://doi.org/10.1007/s13197-015-1746-y
Published Online: 2015-02-04
Published Print: 2015-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Saklar, Sena
Ertas, Erdal
Ozdemir, Ibrahim S.
Karadeniz, Bulent
Text and Data Mining valid from 2015-02-04