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30 积分 2026-01-06 加入
Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins
3天前
已完结
Influence and optimization of long-time superfine grinding on the physicochemical features of green tea powder
4天前
已完结
An integrated quality assessment system for Tieguanyin tea based on multi-technical integration of chromatography, spectroscopy, and bioactivity
5个月前
已完结
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