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| 003 | MX-MdCICY | ||
| 005 | 20250625140653.0 | ||
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| 090 | _aB-11570 | ||
| 245 | 1 | 0 | _aEffects of soaking conditions on the antioxidant potentials of oolong tea |
| 490 | 0 | _vJournal of Food Composition and Analysis, 19(4), p.348-353, 2006 | |
| 520 | 3 | _aThe 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 | |
| 650 | 1 | 4 | _aOOLONG TEA |
| 650 | 1 | 4 | _aWATER EXTRACT |
| 650 | 1 | 4 | _aANTIOXIDANT ACTIVITY |
| 650 | 1 | 4 | _aSOAKING CONDITIONS |
| 650 | 1 | 4 | _aPOLYPHENOL |
| 700 | 1 | 2 | _aSu, X. |
| 700 | 1 | 2 | _aDuan, J. |
| 700 | 1 | 2 | _aJiang, J. |
| 700 | 1 | 2 | _aShi, J. |
| 700 | 1 | 2 | _aKakud, Y. |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1Pr3USAmVs7XVFnuqdbomaMcRg2vQSsGm/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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