http://rdf.ncbi.nlm.nih.gov/pubchem/reference/35788781

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contentType Journal Article
issn 2590-1575
pageRange 100681-
publicationName Food Chemistry: X
startingPage 100681
bibliographicCitation Bai F, Chen G, Niu H, Zhu H, Huang Y, Zhao M, Hou R, Peng C, Li H, Wan X, Cai H. The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution. Food Chemistry: X. 2023 Jun;18():100681. doi: 10.1016/j.fochx.2023.100681.
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date 2023-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://pubmed.ncbi.nlm.nih.gov/37215200
https://doi.org/10.1016/j.fochx.2023.100681
https://pubmed.ncbi.nlm.nih.gov/PMC10192933
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language English
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title The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution

Total number of triples: 27.