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Microorganism and Polyphenol in Post Fermented Tea, Awabancha Produced in Tokushima Prefecture
Microorganism and Polyphenol in Post Fermented Tea, Awabancha Produced in Tokushima Prefecture
2020
Uchino Masataka
Koyama Shota
Takano Katsumi
Keywords:
Fermented tea
Microorganism
Food science
thesaurus
Polyphenol
Biology
Correction
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