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International Journal of Food Sciences and Nutrition Volume 51, 2000 - Issue 3
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Research Article

Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay

Simon C. Langley-Evans University College Northampton, Boughton Green Road, Northampton NN2 7AL, UK
Pages 181-188 | Published online: 06 Jul 2009

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