Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing

被引：0
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作者：
Chamira Dilanka Fernando
Preethi Soysa
机构：
[1] University of Colombo,Department of Biochemistry & Molecular Biology, Faculty of Medicine
[2] College of Chemical Sciences,Institute of Chemistry Ceylon
来源：
Nutrition Journal | / 14卷
关键词：
L; Black tea; Brewing time; Extraction kinetics;
D O I：
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