Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea

Published 2011 View Full Article

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Title
Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea
Authors
Keywords
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Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 91, Issue 13, Pages 2412-2418
Publisher
Wiley
Online
2011-06-08
DOI
10.1002/jsfa.4480
References
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