Quality improvement of green tea by sub-critical water extraction

Tomoya Miyashita et al · Society for Science and Technology · 2015

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Author / responsible party

Tomoya Miyashita et al

Publisher

Society for Science and Technology

Year

2015

ISSN

2186-4942

ISSN

2186-4942

Language

English

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APA 7

al, T. M. E. (2015). Quality improvement of green tea by sub-critical water extraction. https://doi.org/10.11425/sst.4.95

MLA

al, Tomoya Miyashita et. "Quality improvement of green tea by sub-critical water extraction." 2015. https://doi.org/10.11425/sst.4.95.

Chicago

al, Tomoya Miyashita et. 2015. "Quality improvement of green tea by sub-critical water extraction.". https://doi.org/10.11425/sst.4.95.

Harvard

al, T. M. E. 2015, Quality improvement of green tea by sub-critical water extraction, Society for Science and Technology, available at: https://doi.org/10.11425/sst.4.95 [Accessed 5 Aug. 2026].

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Title: Quality improvement of green tea by sub-critical water extraction

Author / contributors: Tomoya Miyashita et al

Publisher: Society for Science and Technology

Publication year: 2015

ISSN: 2186-4942

ISSN: 2186-4942

Language: English