Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study

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@article{bf56978b95284a8593447eb42333844a,

title = "Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study",

author = "Emer Shannon",

year = "2017",

month = aug,

day = "9",

doi = "10.26656/fr.2017.2(1).117",

language = "English",

journal = "Food Research",

issn = "2550-2166",

publisher = "Rynnye Lyan Resources",

}

TY - JOUR

T1 - Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study

AU - Shannon, Emer

PY - 2017/8/9

Y1 - 2017/8/9

UR - http://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_1__fr-2017-117_shannon.pdf

U2 - 10.26656/fr.2017.2(1).117

DO - 10.26656/fr.2017.2(1).117

M3 - Article

SN - 2550-2166

JO - Food Research

JF - Food Research

ER -