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Can somebody help me in providing details of the manufacturing method of Pouchong and Yellow tea which are popular in china?
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What is/are the suitable adsorbent/s for separation of catechins (flavonols) by column chromatography? Will the separated fraction of individual catechin be stable?
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Biosensor or better nano-biosensors can be used to detect specific plant metabolite such as flavanols in tea/coffe by enzymatic oxidation or other oxidation reaction. I would like to know whether...
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