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Journal: Foods, 2024
Volume: 13
Number: 1373

Article: Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing
Authors: by Li Lu, Jinxian Liu, Wenneng Zhang, Xi Cheng, Bo Zhang, Yiyang Yang, Youxiong Que, Yuanhua Li and Xinghui Li
Link: https://www.mdpi.com/2304-8158/13/9/1373

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