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Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods

Food ChemistryFolin–ciocalteu MethodsFood Bioactive CompoundAntioxidant ActivityAnalytical ChemistryChemistryPhytochemistryPharmacologyExtraction SolventsPolyphenolics