Open AccessEffect of Brewing Temperature on the Total Antioxidant Capacity of Green Tea
Author(s) -
Gabrielle Blevins,
Chul-Sung Kim
Publication year - 2021
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-9-6-3
Subject(s) - brewing , trolox equivalent antioxidant capacity , antioxidant capacity , antioxidant , green tea , chemistry , food science , trolox , dilution , biochemistry , fermentation , physics , thermodynamics