Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties
| Autor: | Pérez-Burillo, S., Giménez, R., Rufián-Henares, J.A., Pastoriza, S. |
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| Zdroj: | In Food Chemistry 15 May 2018 248:111-118 |
| Databáze: | ScienceDirect |
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