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Characterisation of polyphenols in green, oolong, and black teas, and in coffee, using cyclic voltammetry
Home
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Characterisation of polyphenols in green, oolong, and black teas, and in coffee, using cyclic voltammetry
Characterisation of polyphenols in green, oolong, and black teas, and in coffee, using cyclic voltammetry
Paul A. Kilmartin
Paul A. Kilmartin
CH
Chyong F. Hsu
Chyong F. Hsu
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1 September 2003
journal article
Published by
Elsevier BV
in
Food Chemistry
Vol. 82
(4)
,
501-512
https://doi.org/10.1016/s0308-8146(03)00066-9
Abstract
No abstract available
Keywords
TEA
COFFEE
POLYPHENOLS
CYCLIC VOLTAMMETRY
ANTIOXIDANTS
HPLC
Cited by 210 articles