Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas
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Title
Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas
Authors
Keywords
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Journal
Food Bioscience
Volume 49, Issue -, Pages 101884
Publisher
Elsevier BV
Online
2022-06-29
DOI
10.1016/j.fbio.2022.101884
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