Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions
Author:
Affiliation:
1. Dept. of Molecular Medicine, UMCPR (Univ. of Malaya Centre for Proteomics Research), Faculty of Medicine; Univ. of Malaya; 50603 Kuala Lumpur Malaysia
2. Dept. of Anatomy, Faculty of Medicine; Univ. of Malaya; 50603 Kuala Lumpur Malaysia
Publisher
Wiley
Subject
Food Science
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