The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments
- 1 January 1993
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 63 (4), 455-464
- https://doi.org/10.1002/jsfa.2740630413
Abstract
No abstract availableKeywords
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