Study on the water extract of teas with different degree of fermentation and their malodor removal activities in oral cavity
碩士 === 國立臺灣大學 === 食品科技研究所 === 89 === The purpose of this study is to investigate the malodor removal effect in oral cavity of teas with different degree of fermentation (green tea, Pouchong tea, and black tea). The study consisted of three parts: the first part was extracting and analyzing the polyp...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/22123317157558352288 |