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Journal of Culinary Science & Technology Volume 18, 2020 - Issue 2
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Articles

Effect of different additives on antiooxidant capacity of black tea

Jafar Mohammadzadeh MilaniDepartment of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, IranCorrespondence[email protected]
,
Atefeh AmuzadehDepartment of Food Science and Technology, Amol Islamic Azad University, Amol, Mazandaran, Iran
&
Ali MoetamedzadeganDepartment of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
Pages 67-76 | Received 12 Dec 2017, Accepted 16 Jul 2018, Published online: 31 Jul 2018

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