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Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage

L F Wang1, D M Kim, C Y Lee

  • 1Korea Food Research Institute, Bundang, Seongnam, Kyonggi 463-420, Korea, and Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA.

Journal of Agricultural and Food Chemistry
|September 20, 2000
PubMed

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