ORIGINAL RESEARCH
Published on 06 Nov 2024
Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea
doi 10.3389/fnut.2024.1498605
- 444 views
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Processing Technology for Antioxidants in Food Production
Processing Technology for Antioxidants in Food Production
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Frontiers in Nutrition
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