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S. Lee, M. K. Park, K. H. Kim and Y.-S. Kim, “Effect of Supercritical Carbon Dioxide Decaffeination on Volatile Components of Green Teas,” Journal of Food Science, Vol. 72, No. 7, 2007, pp. S497-S502. doi:10.1111/j.1750-3841.2007.00446.x

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