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W E. Price, University of WollongongFollow J C. Spitzer, University Of Wollongong
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Price, W. E. & Spitzer, J. C. (1993). The temperature dependence of the rate of extraction of soluble constituents of black tea. Food Chemistry, 46 (2), 133-136.
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http://dx.doi.org/10.1016/0308-8146(93)90025-B
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Price, W. E. & Spitzer, J. C. (1993). The temperature dependence of the rate of extraction of soluble constituents of black tea. Food Chemistry, 46 (2), 133-136.