Production of an herbal green tea from ambang (Xymalos monospora) leaves: Influence of drying method and temperature on the drying kinetics and tea quality
Crossref DOI link: https://doi.org/10.1007/s13197-020-04371-z
Published Online: 2020-04-11
Published Print: 2020-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Eneighe, Silvia Asomikeh
Dzelagha, Frederick Banboye
Nde, Divine Bup
Text and Data Mining valid from 2020-04-11
Version of Record valid from 2020-04-11
Article History
Revised: 1 February 2020
Accepted: 26 March 2020
First Online: 11 April 2020