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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.12 no.1, 2005년, pp.36 - 42
The purpose of this study was to investigate the component and quality characteristics of green tea. Four kinds of green tea powder obtained from Hwagae area were evaluated the component of carbohydrates, protein crude fat and crude ash. Also the content of ascorbic acid, minerals and polyphenols in...
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