Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

Food Chemistry - Tập 110 - Trang 852-858 - 2008
Gordana Rusak1, Draženka Komes2, Saša Likić1, Dunja Horžić2, Maja Kovač2
1Department of Biology, Faculty of Science, University of Zagreb, Rooseveltov trg 6, 10000 Zagreb, Croatia
2Department of Food Processing and Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

Tài liệu tham khảo

Thông tin
Thông tin xuất bản

Food Chemistry

Tập 110

852-858

Thông tin tác giả