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2 Faculties
2.04 Theophane Venard School of Biotechnology
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Development of herbal Khlu tea, chemical analysis and sensory analysis
Development of herbal Khlu tea, chemical analysis and sensory analysis
Files
AU-Student-Report-Fulltext-24104 .PDF
(6.78 MB)
Files (Excerpt)
AU-Student-Report-Abstract-24104.pdf
(162.11 KB)
Publisher
Bangkok : Assumption University
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Issued Date
2018
Copyright Date
Genre
Student Report
Series
Edition
Language
eng
File Type
application/pdf
No. of Pages/File Size
83 p. ; 30 cm.
ISBN
ISSN
eISSN
DOI
item.page.dc.identifier
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Citation
Title
Development of herbal Khlu tea, chemical analysis and sensory analysis
Other title(s)
Author(s)
Surasee Promchun
Editor(s)
Advisor(s)
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Other Contributor(s)
Abstract
Table of contents
Description
Student's Report (B.S.)--Assumption University, 2018.
Includes bibliography.
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Links
Sponsorship
Spatial coverage
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Degree Name
Bachelor of Science
Degree Level
Bachelor
Degree Department
School of Biotechnology
Degree Discipline
Food Technology
Degree Grantor(s)
Assumption University
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Subject(s)
Keyword(s)
Pluchea indica
Khlu tea
Antioxidant
Phenolic
Flavonoid
IC50
Sensory analysis
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
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Physical Location
AU Archives, 4th Floor (Cathedral of Learning)
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URI
https://repository.au.edu/handle/6623004553/24104
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