The influence of the steeping time on the antioxidant properties of a chinese herbal tea
E. Rapavi, Anna Blázovics(Semmelweis University), Klára Szentmihályi(Institute of Materials and Environmental Chemistry), É. Stefanovits-Bányai(Magyar Agrár- és Élettudományi Egyetem), Andrea Lugasi, Erika Vági(Budapest University of Technology and Economics), Andrea Balázs(Semmelweis University), Éva Szőke(University of Pecs)
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