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Group L Presentation: テキスト
Group L Presentation: 動画
Group L Presentation: 動画
"Effect of Different Processing Techniques
on the Biochemical Composition of Purple Tea
(Camellia sinensis var. kitamura)"
Joyline Cheptoo
Advisor: Prof. Nelson Kennedy Olang’o Ojijo
Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural
Resources, School of Food and Nutrition Sciences, Department of Food Science and Technology
Group L Presentation: 動画
Group L Presentation: 動画
Group L Presentation: 動画
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