Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques, Food Research International, June 2014, Elsevier,
DOI: 10.1016/j.foodres.2013.09.010.
You can read the full text:
Contributors
The following have contributed to this page
