Article Versions Notes

Kowalska J, Marzec A, Domian E, Galus S, Ciurzyńska A, Brzezińska R, Kowalska H. Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis. Molecules. 2021; 26(16):4773. https://doi.org/10.3390/molecules26164773

Kowalska, Jolanta, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Rita Brzezińska, and Hanna Kowalska. 2021. "Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis" Molecules 26, no. 16: 4773. https://doi.org/10.3390/molecules26164773

Kowalska, J., Marzec, A., Domian, E., Galus, S., Ciurzyńska, A., Brzezińska, R., & Kowalska, H. (2021). Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis. Molecules, 26(16), 4773. https://doi.org/10.3390/molecules26164773