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Quantification of caffeine and catechins and evaluation of bitterness and astringency of Pu-erh ripen tea based on portable near-infrared spectroscopy
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来源:JOURNAL OF FOOD COMPOSITION AND ANALYSIS年份:2024关键词: Near-infrared spectroscopy; Pu-erh ripen tea; Caffeine; Catechins; Bitterness; Astringency
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