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Pulsed UV Light Irradiation Processing of Black Tea Infusions: Effect on Color, Phenolic Content, and Antioxidant Capacity
Pulsed UV Light Irradiation Processing of Black Tea Infusions: Effect on Color, Phenolic Content, and Antioxidant Capacity
2021
Ronit Mandal
Artur Wiktor
Xanyar Mohammadi
Anubhav Pratap Singh
Keywords:
Chemistry
antioxidant capacity
Food science
black tea
light irradiation
Correction
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