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ArticleFood chemistry: X2026

A study on the dynamic differences and component correlations of astringency in green tea, black tea and oolong tea based on TI/TDS and LC-MS.

Wei Mao et al.PubMed ↗Full text ↗Publisher ↗

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A study on the dynamic differences and component correlations of astringency in green tea, black tea and oolong tea based on TI/TDS and LC-MS. | OpenQuestion