Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions
Journal of food science, 2016-01, Vol.81 (1), p.H246-H254 [Peer Reviewed Journal]2015 Institute of Food Technologists ;2016 Institute of Food Technologists ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/1750-3841.13149 ;PMID: 26613545 ;CODEN: JFDSAZ
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