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Influence of catechins and theaflavins on the astringent taste of black tea brews

✍ Scribed by Zhang Ding; Susanne Kuhr; Ulrich H. Engelhardt

Book ID: 112497410
Publisher: Springer
Year: 1992
Tongue: English
Weight: 385 KB
Volume: 195
Category: Article
ISSN: 0044-3026
DOI: 10.1007/bf01201768

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