Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties-Reference-Cited by-同舟云学术

Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties

Published:2023-06 Issue: Volume:410 Page:135463
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dasdemir Yesim,Findik Bahar Tuba,Yildiz Hilal,Birisci Esma

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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