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Autor:
Bartošová, Jitka
This thesis deals with the total antioxidant activity (TAA) evaluation of various sorts of tea (green, black, half-fermented, white, mate, rooibos and herbal) depending on the process and time of their treatment. The main emphasis is put on testing a
Externí odkaz:
http://www.nusl.cz/ntk/nusl-216489
