Work

Biochemical Processes at the Stage of Withering during Black Tea Production

Year: 2014

Type: article

Source: Прикладная биохимия и микробиология

DOI: 10.7868/s0555109914040266

Authors: N. T. Omiadze, N. I. Mchedlishvili, J. N. Rodrigez-Lopez, M. O. Abutidze, T. A. Sadunishvili, N. G. Pruidze

Language: Russian

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4246322751

FWCI: 0.72

Cites:

Cited by: 10

Related to: 10