Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.)
Ao Shang(University of Hong Kong), Hua‐Bin Li(Liaocheng University), Huan Guo(Guizhou University), Ren‐You Gan(Hong Kong Polytechnic University), Yi Liu(Shenyang University of Chemical Technology), Yu Xia(Chinese Academy of Agricultural Sciences), Xiaoyu Xu, Min Luo(Guangzhou University)
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