Work

Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

Year: 2008

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2008.02.072

Authors: Gordana Rusak, Draženka Komes, Saša Likić, Dunja Horžić, Maja Kovač

Institution: University of Zagreb

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2035144866

FWCI: 19.82

Cites: 23

Cited by: 404

Related to: 10