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A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

✍ Scribed by Zielinski, Acácio Antonio Ferreira; Haminiuk, Charles Windson Isidoro; Alberti, Aline; Nogueira, Alessandro; Demiate, Ivo Mottin; Granato, Daniel

Book ID: 121450416
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 769 KB
Volume: 60
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2013.09.010

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