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Effects of different amino acids on the transformation of polyphenols and the quality of Pu-erh tea during fermentation process http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.2013.05.039
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Effects of different amino acids on the transformation of polyphenols and the quality of Pu-erh tea during fermentation process http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.2013.05.039
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