STUDIES ON THE QUANTITATIVE CHANGE OF POLYPHENOLS DURING THE FERMENTATION STEP IN MANUFACTURE OF BROKEN BLACK TEA

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STUDIES ON THE QUANTITATIVE CHANGE OF POLYPHENOLS DURING THE FERMENTATION STEP IN MANUFACTURE OF BROKEN BLACK TEA
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Wang Dengliang. STUDIES ON THE QUANTITATIVE CHANGE OF POLYPHENOLS DURING THE FERMENTATION STEP IN MANUFACTURE OF BROKEN BLACK TEA[J]. Journal of South China Agricultural University,1992,(1):110-113

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