Cite
HARVARD Citation
Qu, F. et al. (2019). Effect of different drying methods on the sensory quality and chemical components of black tea. Lebensmittel-Wissenschaft + Technologie =. pp. 112-118. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Qu, F. et al. (2019). Effect of different drying methods on the sensory quality and chemical components of black tea. Lebensmittel-Wissenschaft + Technologie =. pp. 112-118. [Online].