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Oxidation Characteristics of Catechins in Suspended Fermentation of Different Varieties’ Tea Leaves

Xiaoyan Shen,Xiaofen Wu,Hui Qi, Dongning Wei,Ming Deng,Keqin Wang,An Liu,Liang Chen

Journal of Food Composition and Analysis（2024）

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关键词
Black tea,Suspended fermentation,Oxidation characteristics,Catechins,Theaflavins,SII thearubigins (SII-TRs)
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