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Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea |
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Titel: |
Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea |
Auteur: |
Yu, Xuena Di, Hongmei Zhao, Yatian Liu, Ruobin Wang, Yiqing Lu, Yuxin Liang, Kehao Chen, Zhifeng Ma, Jie Guan, Zhongrong Huang, Zhi Tang, Yi Xu, Jingyi Li, Huanxiu Tang, Qian Chen, Yiting Bian, Jinlin Zhang, Fen Sun, Bo |
Verschenen in: |
Food chemistry. X |
Paginering: |
Jaargang 27 () nr. C pagina's p. |
Jaar: |
2025 |
Inhoud: |
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Uitgever: |
The Authors |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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