Journal

Article
Evaluation of microbial toxins, trace elements and sensory properties of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis via submerged fermentation
Journal
International Journal of Food Science & Technology (ISSN: 13652621)
Volume
54
Issue
5
Year
พฤษภาคม 2019
Page
1541-1549
Class
นานาชาติ
DOI
10.1111/ijfs.14017
Related Link
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