Article10.1016/j.foodchem.2015.07.005

Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties

Erica Sharpe,Hua Fang,Stephanie Schuckers,Silvana Andreescu,Ryan Bradley-2015-07-06-Food Chemistry

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Keywords

Oxygen radical absorbance capacityBrewingChemistryAntioxidantFood scienceAntioxidant capacityGreen teaPolyphenol

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