Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas by Tânia Santos de Almeida, Maria Eduarda Machado Araújo, Lucía González Rodríguez, Ana Júlio, Beatriz Garcia Mendes, Rui Miguel Borges dos Santos, José Artur Martinho Simões

Connect to this object online.