Effect of drying methods and parameters on the antioxidant properties of tea (Camellia sinensis) leaves

被引：0
|
作者：
A. S. Roslan
A. Ismail
Y. Ando
A. Azlan
机构：
[1] Universiti Putra Malaysia,Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences
[2] Kyushu Institute of Technology,Department of Biological Functions Engineering, Graduate School of Life Science and Systems Engineering
来源：
Food Production, Processing and Nutrition | / 2卷
关键词：
Superheated steam drying; Antioxidant capacity; Drying method;
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