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Journal: Foods, 2025
Volume: 14
Number: 2736

Article: Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea
Authors: by Xinfeng Jiang, Xin Lei, Chen Li, Lixian Wang, Xiaoling Wang and Heyuan Jiang
Link: https://www.mdpi.com/2304-8158/14/15/2736

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