Work

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Year: 2013

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf4015137

Authors: Cesarettin Alasalvar, Ebru Pelvan, Kübra Sultan Özdemir, Tolgahan Kocadağlı, Burçe Ataç Mogol, Ayça Ayfer Paslı, Nihat Özcan, Beraat Özçelik, Vural Gökmen

Institutions: TÜBİTAK Marmara Research Center, Hacettepe University, Istanbul Technical University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2018106017

FWCI: 4.899

Cites: 44

Cited by: 71

Related to: 10