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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
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Published on: May 26, 2023

Antioxidant properties of tea investigated by EPR spectroscopy

Martin Polovka1, Vlasta Brezová, Andrej Stasko

  • 1Department of Physical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, Bratislava SK-812 37, Slovak Republic.

Biophysical Chemistry
|October 1, 2003
PubMed

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