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The Contents of Oxalic Acid in Green Teas and Its Cotribution to the Taste of Tea

  • HORIE H
  • KOHATA K
Chagyo Kenkyu Hokoku (Tea Research Journal) (2000) 2000(89) 23-27
DOI: 10.5979/cha.2000.89_23
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HORIE, H., & KOHATA, K. (2000). The Contents of Oxalic Acid in Green Teas and Its Cotribution to the Taste of Tea. Chagyo Kenkyu Hokoku (Tea Research Journal), 2000(89), 23–27. https://doi.org/10.5979/cha.2000.89_23

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