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2011•Applied Biochemistry and BiotechnologyRequires access

Effect of Physicochemical Parameters on Enzymatic Biodecaffeination During Tea Fermentation

Vijay Babu, M.S. Thakur, Sanjukta Patra

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Key concepts: Chemistry, Fermentation, Caffeine, Food science, Polyphenol, Aroma, Flavor, Polyphenol oxidase

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Effect of Physicochemical Parameters on Enzymatic Biodecaffeination During Tea Fermentation — Research Paper | ScholarLens