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Changes in theaflavin composition and astringency during black tea fermentation

✍ Scribed by Philip O. Owuor; Ian McDowell

Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 380 KB
Volume: 51
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(94)90023-x

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