Effect of Brewing Time on the Level of Fluoride Released from Black and Green Tea by firoz zadfatah, Masoud rezvani, Somaye Hekmatfar

Subjects: Get full text

Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewi... by Fakhreddin Salehi, Helia Razavi Kamran, Kimia Goharpour

Subjects: Get full text

Changes of antioxidant activity and active compounds content in selected teas by Barbara Kolodziej, Danuta Sugier, Katarzyna Luchowska

Subjects: Get full text

The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea by Dwi Hartanti, Alwani Hamad

Subjects: Get full text

The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time by Maciej Górecki, Ewelina Hallmann

Subjects: Get full text

Effect of Different Brewing Methods on Some Physicochemical Properties of Green Tea (Camellia sinensis) by Canan Göksu Sürücü, Nevzat Artık

Subjects: Get full text

The effect of brewing time herbal tea from mother-in-law’s tongue leaves (Sansevieria trifasciata Prain) on total phenol, total flavonoid, and antioxidant activity by MAYA PRATIWI HUTABARAT, ZULKIFLI LUBIS, JANSEN SILALAHI

Subjects: Get full text

Oxalate Content of Different Drinkable Dilutions of Tea Infusions after Different Brewing Times by Neda Lotfi Yagin, Reza Mahdavi, Zeinab Nikniaz

Subjects: Get full text