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中文
Study on the Compositions and Dynamic Changes of Anthocyanins during the Manufacturing Process of ‘Zijuan’ Baked Green Tea
XIE Dongchao, DAI Weidong, LI Pengliang, TAN Junfeng, LIN Zhi
Journal of Tea Science . 2016, (
6
): 603 -612 . DOI: 10.13305/j.cnki.jts.2016.06.007
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