Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms

Published 2007 View Full Article

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Title
Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 3, Pages 1086-1091
Publisher
Elsevier BV
Online
2007-09-19
DOI
10.1016/j.foodchem.2007.09.023

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