The effect of pH modification during fermentation on the quality parameters of central African black teas
- 19 September 1980
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 31 (9) , 924-934
- https://doi.org/10.1002/jsfa.2740310910
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
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