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

  1. Pérez-Burillo, S.
  2. Giménez, R.
  3. Rufián-Henares, J.A.
  4. Pastoriza, S.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2018

Volume: 248

Pages: 111-118

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.12.056 GOOGLE SCHOLAR
Data source: Scopus