Comparison of the antioxidant activity of black, green and white tea

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Date

2009

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Keywords

Biochemistry, Camellia sinensis, Fermentation, Antioxidant properties, Health science

Citation

Proceedings of the 69th Annual Sessions of the Sri Lanka Association for the Advancement of Science:p.230

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https://dl.nsf.gov.lk/handle/1/23506

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