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    Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea by Xiang Feng (1269054)

    Published 2024
    “…The results showed that cellulose crystallinity decreased by 11.9–49.6% after fermentation. The molar ratio of monosaccharides, such as arabinose, rhamnose, and glucose in HC, was significantly reduced, and the molecular weight decreased. …”
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