Order Article Reprints

Liu H-Y, Liu Y, Mai Y-H, Guo H, He X-Q, Xia Y, Li H, Zhuang Q-G, Gan R-Y. Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods. Foods. 2021; 10(8):1930. https://doi.org/10.3390/foods10081930

Liu, Hong-Yan, Yi Liu, Ying-Hui Mai, Huan Guo, Xiao-Qin He, Yu Xia, Hang Li, Qi-Guo Zhuang, and Ren-You Gan. 2021. "Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods" Foods 10, no. 8: 1930. https://doi.org/10.3390/foods10081930

Liu, H. -Y., Liu, Y., Mai, Y. -H., Guo, H., He, X. -Q., Xia, Y., Li, H., Zhuang, Q. -G., & Gan, R. -Y. (2021). Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods. Foods, 10(8), 1930. https://doi.org/10.3390/foods10081930