The phenolic profiles and antioxidant activity in different types of tea
Author:
Affiliation:
1. Department of Food Science, Stocking Hall; Cornell University; Ithaca; NY; 14853; USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03173.x/fullpdf
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3. Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2007
4. Factors affecting the caffeine and polyphenol contents of black and green tea infusions;Astill;Journal of Agricultural and Food Chemistry,2001
5. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay;Benzie;Journal of Agricultural and Food Chemistry,1999
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