Article Versions Notes

Chang M-Y, Lin Y-Y, Chang Y-C, Huang W-Y, Lin W-S, Chen C-Y, Huang S-L, Lin Y-S. Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea. Applied Sciences. 2020; 10(8):2685. https://doi.org/10.3390/app10082685

Chang, Min-Yun, Yin-Yi Lin, Yu-Chia Chang, Wen-Ying Huang, Wen-Shin Lin, Cheng-You Chen, Shu-Ling Huang, and Yung-Sheng Lin. 2020. "Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea" Applied Sciences 10, no. 8: 2685. https://doi.org/10.3390/app10082685

Chang, M.-Y., Lin, Y.-Y., Chang, Y.-C., Huang, W.-Y., Lin, W.-S., Chen, C.-Y., Huang, S.-L., & Lin, Y.-S. (2020). Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea. Applied Sciences, 10(8), 2685. https://doi.org/10.3390/app10082685