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Effects of reaction temperature, pH and duration on conversion of tea catechins and formation of theaflavins and theasinensins
8小时前
已完结
A Rapid UPLC Method for Simultaneous Analysis of Caffeine and 13 Index Polyphenols in Black Tea
5个月前
已完结
Exploring the impacts and mechanisms of water on the taste extractions and perceptions of coffee brews: A case study in filter brewing
1年前
已关闭
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