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Biankee Biankee
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3 years ago
Long infusion periods in the making of tea are likely to produce a less-than-desirable result because they extract too much of the

▸ acids.

▸ caffeine.

▸ polyphenols.

▸ flavor substances.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
Authors:
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imane g.imane g.
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