Tea and herbal infusions: Their antioxidant activity and phenolic profile

• 1 January 2005
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 89  (1) , 27-36
• https://doi.org/10.1016/j.foodchem.2004.01.075

Abstract

Keywords

• ANTIOXIDANT ACTIVITY
• FLAVONOIDS
• PHENOLIC ACIDS
• LC–MS
• HERBAL INFUSION
• TEA