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Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods

Food Chemistry · 2005 · Vol. 99(4) · pp. 835–841
Nihal TürkmenFerda SarıY. Sedat Velioğlu
Heavy Metals in PlantsTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesPolyphenolChemistryAcetoneAntioxidantBlack teaTartrateFood scienceSolventFerrousEthanol

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  • Ankara Universitesi
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