Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems
- 31 August 2005
- journal article
- Published by Elsevier BV in Trends in Food Science & Technology
- Vol. 16 (8), 351-358
- https://doi.org/10.1016/j.tifs.2005.02.004
Abstract
No abstract availableKeywords
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