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Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures
Makoto Kondo, Yoshiaki Hirano, Kazumi Kita, Anuraga Jayanegara, Hiro-omi Yokota
Asian-Australas J Anim Sci. 2014;27(7):937-945.   Published online June 22, 2014
DOI: https://doi.org/10.5713/ajas.2013.13387

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Fermentation Characteristics, Tannin Contents and <i>In vitro</i> Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures
Asian-Australasian Journal of Animal Sciences. 2014;27(7):937-945   Crossref logo
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Structures of Two New Oxidation Products of Green Tea Polyphenols Generated by Model Tea Fermentation.
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Structures of two new oxidation products of green tea polyphenols generated by model tea fermentation
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