Antioxidant properties and total phenolic content of green and black tea under different brewing conditions
1999
Liebert, M. | Licht, U. | Bohm, V. | Bitsch, R.
AGROVOC Keywords
Bibliographic information
Volume
208
Issue
3
ISSN
0044-3026
Pagination
pp. 217-220
Other Subjects
Zubereitung; Echaudage; Compuestos fenolicos; Compose phenolique; Composicion aproximada; The; Einfluss
Language
English
Note
Summary (En)
Translated Title
[Antioxidative Eigenschaften und Gesamtphenolgehalt von unter verschiedenen Bedingungen aufgebruhtem grunen und schwarzen Tee]
Type
Summary
1999-08-15
AGRIS AP
Data Provider
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