论文信息 - Changes in Content of Tea Polyphenols in Tea Curd (Functional Food) Developed By Lactic Acid Bacteria (LAB) During Refrigerated Storage. - 字舞流文

Changes in Content of Tea Polyphenols in Tea Curd (Functional Food) Developed By Lactic Acid Bacteria (LAB) During Refrigerated Storage.

S. Yang | J. Suh | D. Indira | R. Jayabalan | S. Marimuthu | K. Goderska | Sahoo Moumita | A. Sasikumar | P. Thangaraj | Sahoo Banishree | D. Ajay | Jhonson Eldin