COMPARISON OF CAFFEINE AND CATECHIN COMPONENTS IN INFUSION OF VARIOUS TEA (GREEN, OOLONG AND BLACK TEA) AND TEA DRINKS

被引：0
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作者：
TERADA, S
MAEDA, Y
MASUI, T
SUZUKI, Y
INA, K
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1987年 / 34卷 / 01期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：20 / 27
页数：8
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