Enrichment of Low Bitter and Low Astringent Catechins from Green Tea Polyphenol by Macroporous Adsorption Resin

Zhang You-fa, Wang Pu

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (07) : 193-196.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (07) : 193-196. DOI: 10.13995/j.cnki.11-1802/ts.2010.07.011
Food and Fermentation Industries

Enrichment of Low Bitter and Low Astringent Catechins from Green Tea Polyphenol by Macroporous Adsorption Resin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(07): 193-196 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.07.011

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