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2014•Chaye kexueRequires access

Effects of baking temperature on quality and chemical components of Jiulongpao Oolong tea.

Zhong QiuSheng, Zheng-He Lin, Changsong Chen, Zhihui Chen, Xiaomei You, Rongbing Chen

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Key concepts: Food science, Chemistry

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Effects of baking temperature on quality and chemical components of Jiulongpao Oolong tea. — Research Paper | ScholarLens