EFFECT OF MICROBIAL POLYPHENOL OXIDASE ON THE COLOR OF INFUSED BLACK TEA

被引：0
|
作者：
KATO, M
OKAMOTO, J
OMORI, M
OBATA, Y
SAIJO, R
TAKEO, T
HASEGAWA, T
SUZUKI, T
机构：
来源：
NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY | 1987年 / 61卷 / 05期
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暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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页码：599 / 601
页数：3
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