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2012•Food Research InternationalRequires access

Effects of aqueous brewing solution pH on the extraction of the major green tea constituents

Quan V. Vuong, John B. Golding, Costas E. Stathopoulos, Paul D. Roach

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Key concepts: Brewing, Chemistry, Caffeine, Extraction (chemistry), Theanine, Aqueous solution, Chromatography, Catechin

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