The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentation
- 1 April 1958
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 9 (4), 212-216
- https://doi.org/10.1002/jsfa.2740090405
Abstract
No abstract availableKeywords
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