中文

曾晓雄

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Science
Professional Title:Professor
Alma Mater:歧阜大学大学院

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Paper Publications Home >> Scientific Research >> Paper Publications

Effects of reaction temperature, pH and duration on conversion of tea catechins and formation of theaflavins and theasinensins

Release time:2024-01-01Hits:

Impact Factor:

5.1
Affiliation of Author(s):

食品科技学院
Journal:

FOOD BIOSCIENCE
Co-author:

Kong Xianghui,Xu Weiqi,Zhang Kaixin,Chen Guijie,Zeng Xiaoxiong
Correspondence Author:

ZXX
Document Code:

2c9e868c8aab96c9018aaca84f190b1d
Volume:

54
Translation or Not:

no
Date of Publication:

2023-08-01

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