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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.18 no.1, 2005년, pp.94 - 101
The present study was conducted to know the physicochemical properties of Korean tea according to degree of fermention. The moisture content of green tea, blue tea, yellow tea and black tea was 2.02∼2.04%. The content of total nitrogen was 3.78 % in green tea and 3.49∼4.03% in fermented tea. The con...
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