BIOCHEMISTRY OF TEA FERMENTATION: PRODUCTS OF THE OXIDATION OF TEA FLAVANOLS IN A MODEL TEA FERMENTATION SYSTEM
- 1 May 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (3), 399-404
- https://doi.org/10.1111/j.1365-2621.1972.tb02648.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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