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Scientific Correspondence
Nature 364, 581 (12 August 1993); doi:10.1038/364581a0

What causes scum on tea?

Michael Spiro & Deogratlus Jaganyi

Department of Chemistry, Imperial College of Science, Technology and Medicine, London SW7 2AY, UK

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References

1. Karas, M. et al. Analyt. chim. Acta 241, 175−185 (1990). | ChemPort |
2. Coultate, T. P. Food: the Chemistry of its Components, 2nd edn (Royal Society of Chemistry, London, 1989).
3. Smith, R. M. & Martell, A. E. Critical Stability Constants Vol. 6 (Plenum, New York, 1989).



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