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Date: 2007-01-11 20:55:18Proanthocyanidins Phenolic compounds in tea Food science Phenolic content in wine Gallocatechol Catechin Gallic acid Procyanidin Gallocatechin gallate Phenols Flavanols Phenolic compounds in wine | september.inddAdd to Reading ListSource URL: nzic.org.nzDownload Document from Source WebsiteFile Size: 295,96 KBShare Document on Facebook |
PLENARY SESSION 2 Auditorium Ronsard Introductory lectures for sessions A&B Chairs:DocID: 1rg28 - View Document | |
Matcha and Diabetes Article Within Matcha, known for its vibrant green hue, lie benefits that rival Chinese teas. Professor Takako Yokozawa of the Toyama University Comprehensive Chinese Medicine Research Institute annouDocID: 12GWp - View Document | |
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