Kinetics investigation of antioxidant capacity and total phenols of low-temperature steeping Bi Luo Chun green tea
Version of Record online: 20 JUN 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 9, pages 2009–2014, September 2012
How to Cite
Liao, W. C., Wu, W. H., Lai, S. T., Lin, W. J., Liou, H.-C. and Chan, C.-F. (2012), Kinetics investigation of antioxidant capacity and total phenols of low-temperature steeping Bi Luo Chun green tea. International Journal of Food Science & Technology, 47: 2009–2014. doi: 10.1111/j.1365-2621.2012.03064.x
- Issue online: 13 AUG 2012
- Version of Record online: 20 JUN 2012
- (Received 5 October 2011; Accepted in revised form 17 March 2012)
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