Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

Published 2008 View Full Article

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Title
Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 110, Issue 4, Pages 852-858
Publisher
Elsevier BV
Online
2008-03-06
DOI
10.1016/j.foodchem.2008.02.072

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