Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used
- 4 March 2008
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 110 (4), 852-858
- https://doi.org/10.1016/j.foodchem.2008.02.072
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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