Antioxidative Phenolic Compounds in Green-Black Tea and Other Methylxanthine-Containing Beverages
Author:
Affiliation:
1. Institut fuer Lebensmittelchemie, Technical University of Braunschweig, D-38106 Braunschweig, Germany
Publisher
American Chemical Society
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-2000-0754.ch013
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