White and Green Teas (Camellia sinensis var. sinensis): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles
Article first published online: 17 AUG 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 6, pages C541–C548, August 2010
How to Cite
Unachukwu, U. J., Ahmed, S., Kavalier, A., Lyles, J. T. and Kennelly, E. J. (2010), White and Green Teas (Camellia sinensis var. sinensis): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles. Journal of Food Science, 75: C541–C548. doi: 10.1111/j.1750-3841.2010.01705.x
- Issue published online: 17 AUG 2010
- Article first published online: 17 AUG 2010
- MS 20100234 Submitted 3/3/2010, Accepted 5/4/2010.
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