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146.
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Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma. [electronic resource] by
- Zeng, Lanting
- Zhou, Ying
- Fu, Xiumin
- Mei, Xin
- Cheng, Sihua
- Gui, Jiadong
- Dong, Fang
- Tang, Jinchi
- Ma, Shengzhou
- Yang, Ziyin
Producer: 20171106
In:
Food chemistry vol. 237
Availability: No items available.
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147.
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155.
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156.
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157.
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158.
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Phytochemicals from Camellia nitidissima Chi inhibited the formation of advanced glycation end-products by scavenging methylglyoxal. [electronic resource] by
- Wang, Weixin
- Liu, Haiyan
- Wang, Zhennan
- Qi, Jing
- Yuan, Shengtao
- Zhang, Weijie
- Chen, Hongjuan
- Finley, John W
- Gu, Liwei
- Jia, Ai-Qun
Producer: 20161104
In:
Food chemistry vol. 205
Availability: No items available.
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159.
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