Influence of the Infusion Time on the Phenol Content and the antioxidative Activity of Herbal and Fruit Teas

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dc.contributor.authorKara, H. H.
dc.contributor.authorErdogan, T.
dc.contributor.authorDemirbas, F.
dc.contributor.authorBor, Y.
dc.contributor.authorCakiroglu, K. Aksehir
dc.date.accessioned2024-10-04T18:51:07Z
dc.date.available2024-10-04T18:51:07Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstract[Abstract Not Available]en_US
dc.identifier.endpage18en_US
dc.identifier.issn1431-9292
dc.identifier.issue1en_US
dc.identifier.startpage15en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3396
dc.identifier.volume26en_US
dc.identifier.wosWOS:000645238500004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isodeen_US
dc.publisherAgrimedia Gmbhen_US
dc.relation.ispartofZeitschrift Fur Arznei- & Gewurzpflanzenen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCapacityen_US
dc.titleInfluence of the Infusion Time on the Phenol Content and the antioxidative Activity of Herbal and Fruit Teasen_US
dc.typeArticleen_US

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