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Lu, M.J., Chu, S.C., Yan, L. and Chen, C. (2009) Effect of Tannase Treatment on Proteintannin Aggregation and Sensory Attributes of Green Tea Infusion. LWT-Food Science and Technology, 42, 338-342.
http://dx.doi.org/10.1016/j.lwt.2008.05.015
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