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Changes in Antioxidant Activity with Temperature and Time in Chrysanthemum indicum L. (Gamguk) Teas During Elution Processes in Hot Water

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Citations

1

References

2008

Year

Seok Hyun Eom, Hyung Jae Park, Cheng Jin, Dae‐Ok Kim, Dong Wan Seo, Yeon Ho Jeong, Dong Ha Cho
Food Science and Biotechnology

References

YearCitations

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