Cite
HARVARD Citation
Alexander, L. et al. (2021). High-temperature oxidation reduces the bitterness of honeybush infusions depending on changes in phenolic composition. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Alexander, L. et al. (2021). High-temperature oxidation reduces the bitterness of honeybush infusions depending on changes in phenolic composition. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].