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Biochemical changes in aromatic and flavouring substances and the quality of tea.


, : Biochemical changes in aromatic and flavouring substances and the quality of tea.. Doklady Akad. Nauk S.S.S.R, 115: 362-3. bibl. 6

Fermented tea subjected to lyophilic drying at -16 degrees to +2 degrees C. preserved its aroma (84.72% of the volatile aldehydes) to a much greater extent than that dried at 90 degrees C. (20.30%), but the flavour was bitter and unacceptable.

US$29.90


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Boileau, P.; McClelland, W.B.; Rumian, A.P., 2014: Massive irreparable rotator cuff tears: how to rebalance the cuff-deficient shoulder. In its natural state, the shoulder is unbalanced in both the vertical and horizontal planes because the deltoid is stronger than the rotator cuff muscles and the internal rotator muscles are stronger than the external rotator muscles. With aging,...

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