1. The chemical and microbiological characteristics of Awa‐bancha, Japanese post‐fermented tea. Issue 12 (7th October 2022) Authors: Kongbantad, Jaruwan; Takagi, Hiroshige; Tamura, Hirotoshi; Takata, Goro; Yokota, Natsumi; Fukui, Chika; Khanongnuch, Chartchai Journal: Journal of food processing and preservation Issue: Volume 46:Issue 12(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗