Open AccessEFFECT OF BREWING TIME AND FRAGMENTATION DEGREE OF BLACK TEA ON COLOUR OF INFUSION AND ITS ANTIOXIDANT PROPERTIES
Author(s) -
Przemysław Dmowski,
Maria Śmiechowska,
Elżbieta Sagan
Publication year - 2014
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2014/96/206
Subject(s) - brewing , black tea , antioxidant , fragmentation (computing) , degree (music) , traditional medicine , food science , chemistry , medicine , biology , physics , biochemistry , ecology , fermentation , acoustics