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Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature
Martin Obanda, P Okinda Owuor, Richard Mang'okaVolume:
75
Year:
2001
Language:
english
Pages:
10
DOI:
10.1016/s0308-8146(01)00223-0
File:
PDF, 193 KB
english, 2001