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Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content |
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| Authors: | Alcázar A Ballesteros O Jurado J M Pablos F Martín M J Vilches J L Navalón A |
| Institution: | Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, c/Profesor García GonzAlez, 1, E-41012 Seville, Spain. |
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