TY  - GEN 
AU  - Samaniego Sánchez, Cristina
AU  - Quesada Granados, José Javier
AU  - Inurreta Salinas, Yisell
AU  - Blanca Herrera, Rosa María
AU  - Villalón Mir, Marina
AU  - López García De La Serrana, Herminia
AU  - López Martínez, María del Carmen
PY  - 2011
UR  - https://hdl.handle.net/10481/106529
AB  - This paper presents an investigation into the influence of several culinary factors, such as water
temperature, infusion time, stirring and dosage form, on polyphenol content and antioxidant capacity
(TEAC values) during the domestic preparation of...
LA  - eng
PB  - Elsevier
TI  - The influence of domestic culinary processes on the Trolox Equivalent Antioxidant Capacity of green tea infusions
DO  - 10.1016/j.jfca.2010.06.003
ER  -