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NTIS 바로가기Food science and biotechnology, v.25 no.6, 2016년, pp.1523 - 1527
Lee, Lan-Sook (Korea Food Research Institute) , Kim, Young-Chan (Korea Food Research Institute) , Park, Jong-Dae (Korea Food Research Institute) , Kim, Young-Boong (Korea Food Research Institute) , Kim, Sang-Hee (Korea Food Research Institute)
The objective of this study was to quantify the polyphenolic compounds present in tea samples during black tea processing, and to determine the correlation between the contents of individual catechins and theaflavins. Nine monomeric and four dimeric compounds were identified and quantified by HPLC. ...
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