Influence of varied processing methods on the antioxidant capacity, antibacterial activity, and bioavailability of Iranian black, oolong, and green leafy teas
| Autor: | Mehrabi, Mozhgan, Amiri, Masumeh, Razavi, Razie, Najafi, Ali, Hajian-Tilaki, Adel |
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| Zdroj: | In Food Chemistry 1 February 2025 464 Part 2 |
| Databáze: | ScienceDirect |
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