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Effects of soaking conditions on the antioxidant potentials of oolong tea

Tipo de material: TextoTextoSeries ; Journal of Food Composition and Analysis, 19(4), p.348-353, 2006Trabajos contenidos:
  • Su, X
  • Duan, J
  • Jiang, J
  • Shi, J
  • Kakud, Y
Tema(s): Recursos en línea: Resumen: The antioxidant properties of water extracts of oolong tea (Commercial name: Fenghuangdancong)prepared using different soaking temperatures and times were investigated. The yield of powdered extract ranged from 6.7
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The antioxidant properties of water extracts of oolong tea (Commercial name: Fenghuangdancong)prepared using different soaking temperatures and times were investigated. The yield of powdered extract ranged from 6.7

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