Zhengwei Dai

affiliation not provided to SSRN

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Influence and Optimization of Long-Time Superfine Grinding on the Physicochemical Features of Green Tea Powder

Number of pages: 27 Posted: 21 Oct 2022
Zhangfeng Zhao, Zhengwei Dai, Xuming Jiang, Liaoyuan Yu, Meijuan Hu, Jiyu Peng and Fei Zhou
Zhejiang University of Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Zhejiang University of Technology and China Jiliang University
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Abstract:

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Green tea powder, Superfine grinding, Physicochemical properties, Ball milling time, Optimization