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PHENOLICS AND ANTIOXIDANT ACTIVITY IN GREEN TEA USING VARIOUS EXTRACTION METHODS AND THEIR NEUROPROT
【机 构】
：
Department of Food Science and Technology, Kyung Hee University, Yongin 446-701, KOREA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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