Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties - Concepedia

Concepedia

Publication | Open Access

Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties

DOI Full Paper Access

139

Citations

32

References

2017

Year

Sergio Pérez-Burillo, R. Giménez, José Ángel Rufián‐Henares, Silvia Pastoriza

Food ChemistryWhite TeaFood Bioactive CompoundBrewing TimeFood AnalysisFood QualityPhytochemicalAntioxidant CapacityPolyphenolicsHealth Sciences

References

	Year	Citations

Page 1