Comparison of antioxidant activity in green, oolong and black tea made from selected herbs and their acceptability

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Full metadata record

DC Field	Value	Language
dc.contributor.author	Noor Aznida Ramli	-
dc.date.accessioned	2018-01-02T03:45:16Z	-
dc.date.available	2018-01-02T03:45:16Z	-
dc.date.issued	2006	-
dc.identifier.uri	http://hdl.handle.net/123456789/7928	-
dc.description.abstract	This study was conduced to evaluate the antioxidative activity (AOA) of extracts from five species of herbal plant that processed to be green, oolong and black teas from their selective parts.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Kolej Universiti Sains dan Teknologi Malaysia	en_US
dc.subject	LP 21 FASM 3 2006	en_US
dc.subject	Noor Aznida Ramli	en_US
dc.title	Comparison of antioxidant activity in green, oolong and black tea made from selected herbs and their acceptability	en_US
dc.type	Working Paper	en_US
Appears in Collections:	Fakulti Agroteknologi dan Sains Makanan

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