Changes in the Composition of Catechins, Theaflavins and Alkaloids in Leaves from Korean Yabukida Tea Plant During Processing to Fermented Black Tea (한국산 야부끼다종 차엽으로 만든 홍차 제조과정 중의 catechins, theaflavins, alkaloids 함량 변화에 관한 연구)
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- Journal of the Korean Society of Food Culture
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- v.24 no.3
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- pp.308-314
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- 2009