Physicochemical parameters and volatile compounds of herbal teas as indicators of products’ brand name using chemometrics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-020-03677-8.pdf
Reference42 articles.
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4. Williamson G, Dionisi F, Renouf M (2011) Flavanols from green tea and phenolic acids from coffee: critical quantitative evaluation of the pharmacokinetic data in humans after consumption of single doses of beverages. Mol Nutr Food Res 55(6):864–873
5. Yang CS, Chen G, Wu Q (2014) Recent scientific studies of a traditional Chinese medicine, tea, on prevention of chronic diseases. J Tradit Complement Med 4(1):17–23
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