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Bancha tea, leaf, twig preparation

Known as: BANCHA TEA LEAF/TWIG 
National Institutes of Health

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OCTINOXATE 75 mg in 1 mL TOPICAL EMULSION [Anti-Aging Foundation SPF 15 Shade 100]

Papers overview

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2017
2017
Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
Abstract Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi‐cha, Ishizuchi‐kurocha, Awa‐bancha… 
2016
2016
Association between green tea/coffee consumption and biliary tract cancer: A population‐based cohort study in Japan
Green tea and coffee consumption may decrease the risk of some types of cancers. However, their effects on biliary tract cancer… 
2013
2013
WHAT CAUSES SPELLING ERRORS OF THAI EFL STUDENTS
The present study aimed to investigate types of spelling inaccuracy and to examine the causes of misspellings found in first year… 
2013
2013
Effect of tea extract in Mimasaka-bancha
Review
2011
Review
2011
Participatory ergonomics intervention for improving work-related musculoskeletal disorders in the 'One Tambon One Product' industry in Thailand.
This paper relates to the first phase one of a three-phase study. Phase 1 investigated and identified risk factors for work… 
Review
2010
Review
2010
Green tea drinking and subsequent risk of breast cancer in a population to based cohort of Japanese women
IntroductionAlthough many in vitro and animal studies have demonstrated a protective effect of green tea against breast cancer… 
Review
2009
Review
2009
Modeling the contribution of point sources and non-point sources to Thachin River water pollution.
2008
2008
The Art of Scaffolding an EFL Writing Class in a Hybrid Environment: A Practical Experience
Many universities are adopting e- Learning in their programs. Accordingly, there is an urgency to reconsider the pedagogical… 
2002
2002
Honor Guards' Ceremonial and Dress by King Jung-jo Hwa-Sung Hang-Cha
Honor guards‘ dress represented by royal carriage parade. This thesis studies the ceremonial dress worn by the ceremonial troops… 
1993
1993
Changes of Flavor during Manufacturing Process of Japanese Fermented Tea (Awa-bancha) and Its Characteristic
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