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    Effects of Different Processing Methods on the Quality Characteristics and Polyphenols Digestive Stability of Green Tea Noodles

    Effects of Different Processing Methods on the Quality Characteristics and Polyphenols Digestive Stability of Green Tea Noodles by Xiaoli MA, Yuan ZHANG, Xiaoxiu HUANG, Xiangbin CHU, Kun YU

    Published 2025-08-01
    Subjects: “…green tea noodles…”
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