Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

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Title
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas
Authors
Keywords
Brewing water, Chemical components, Sensory quality, Antioxidant capacity
Journal
FOOD CHEMISTRY
Volume 236, Issue -, Pages 142-151
Publisher
Elsevier BV
Online
2016-11-23
DOI
10.1016/j.foodchem.2016.11.110

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