The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Lu Wang, Mingchun Wen, Yu Zhou, Liang Zhang
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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