Publication | Closed Access
Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli
78
Citations
38
References
2011
Year
Food ChemistryFood FunctionFood Bioactive CompoundFood AnalysisNovel BeverageFood QualityPhytochemicalAntioxidant CapacityGreen TeaPolyphenolicsHealth Sciences
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