Antioxidant properties and total phenolics content of green...

European Food Research and Technology 1999 / 03 Vol. 208; Iss. 3

Antioxidant properties and total phenolics content of green and black tea under different brewing conditions

Maria Liebert, Urte Licht, V. Böhm, Roland Bitsch
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Volume:
208
Language:
english
Pages:
4
DOI:
10.1007/s002170050406
Date:
March, 1999
File:
PDF, 195 KB
english, 1999
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