A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

Title
A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 60, Issue -, Pages 246-254
Publisher
Elsevier BV
Online
2013-09-20
DOI
10.1016/j.foodres.2013.09.010

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