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Studies on the method for manufacturing of different type teas, 2-2: New type green tea having the flavor and taste like "Kamairi-cha"

Toya HANADA, M. Ooki, Shigeo Sato, Tetsuya Matsukubo

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Key concepts: Flavor, Taste, Green tea, Food science, Mathematics, Type (biology), Chemistry, Biology

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Studies on the method for manufacturing of different type teas, 2-2: New type green tea having the flavor and taste like "Kamairi-cha" — Research Paper | ScholarLens