https://www.selleckchem.com/pr....oducts/PD-0332991.ht
Findings revealed compounds statistically different between spring (pre-monsoon) and summer (monsoon) in pu'erh and oolong teas as well as compounds that exhibited the greatest variability due to seasonal and elevational differences. The UT fingerprinting approach offered unique insights into how differences in growing conditions and commercial processing affect the nutritional benefits and sensory characteristics of tea beverages.Polymer materials offer several advantages as supports of biosensing platforms in terms of flexibility,
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