Kesan Suhu Dan Masa Fermentasi Terhadap Komposisi Kimia Terpilih, Antioksidan Dan Kualiti Teh Misai Kucing (Orthosiphon Stamineus) [TX415. A597 2008 f rb].
Teh Misai Kucing terfermentasi telah dihasilkan dengan menggunakan kaedah pemprosesan teh hitam. Dalam proses teh Misai Kucing daun dilayukan pada 1, 3 dan 7 hari. Black tea processing method was used to produce fermented leaves were withered at 1, 3 and 7 days.
| 主要作者: | Mustaffa, Ani Fadhlina |
|---|---|
| 格式: | Thesis |
| 语言: | 英语 |
| 出版: |
2008
|
| 主题: | |
| 在线阅读: | http://eprints.usm.my/10305/ |
| Abstract | Abstract here |
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