Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties

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Title
Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 248, Issue -, Pages 111-118
Publisher
Elsevier BV
Online
2017-12-15
DOI
10.1016/j.foodchem.2017.12.056

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