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1992•Journal of the South China Agricultural UniversityRequires access

Studies on the quantitative change of polyphenols during the fermentation step in manufacture of broken black tea

Guangzhou

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Key concepts: Polyphenol, Black tea, Fermentation, Food science, Chemistry, Biochemistry, Antioxidant

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Studies on the quantitative change of polyphenols during the fermentation step in manufacture of broken black tea — Research Paper | ScholarLens