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Food Chemistry, Vol. 82, Iss. 4, 2003-09 ,pp. : 501-512

Elsevier

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Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas

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Black and green teas may have selective synergistic or antagonistic effects on certain antibiotics against Streptococcus pyogenes in vitro

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Kinetics and equilibria of tea infusion--Part 12. Equilibrium and kinetic study of mineral ion extraction from black Assam Bukial and green Chun Mee teas

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Comparison of the Nutrient and Chemical Contents of Traditional Korean Chungtaejeon and Green Teas

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