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.
    Citation: 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.

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

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    • Published Date: January 09, 1992
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