☆
4.7
Article
Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Rate this paper
The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now