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KMID : 1024420020060030215
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Food Engineering Progress
2002 Volume.6 No. 3 p.215 ~ p.221
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Suppression of Browning of Green Tea by Extraction with Organic Acids
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Mok Chul-Kyoon
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Abstract
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KEYWORD
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green tea, color, browning, ascorbic acid, citric acid
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FullTexts / Linksout information
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Listed journal information
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