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Journal: FoodsVolume: 13Number: 399
Article: Comprehensive Analysis of Phenolic Constituents, Biological Activities, and Derived Aroma Differences of Penthorum chinense Pursh Leaves after Processing into Green and Black Tea
  • Authors:
  • Zhuoya Xiang1,
  • Boyu Zhu1 and
  • Xing Yang1
  • et al.
Link: https://www.mdpi.com/2304-8158/13/3/399

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