Extraction and preparation of high-aroma and low-caffeine instant green teas by the novel column chromatographic extraction method with gradient elution
Crossref DOI link: https://doi.org/10.1007/s13197-017-2655-z
Published Online: 2017-05-23
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Li, Qing-Rong
Wu, Min
Huang, Rui-Jie
Chen, Ya-Fei
Chen, Chan-Jian
Li, Hui
Ni, He
Li, Hai-Hang
Funding for this research was provided by:
Guangdong Provincial Science and Technology Programs (2014A010107026)
License valid from 2017-05-23