Effect of processing on antioxidant activity

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dc.contributor.authorA. M. I. Darshani,A. M. I
dc.contributor.authorEdirisinghe,E. M. R. K. B
dc.date.accessioned2026-09-25T10:01:36Z
dc.date.available2026-09-25T10:01:36Z
dc.date.issued2026-05-02
dc.descriptionAbstract No: 2025_36 Page No 55
dc.description.abstractTea (Camellia sinensis) is one of the most widely consumed beverages.
dc.identifier.issn1012-8999
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/515
dc.language.isoen
dc.publisherInstitute Of Chemistry Ceylon
dc.relation.ispartofseries43 ; 2
dc.subjectea (Camellia sinensis)
dc.subjectAntioxidant activity
dc.subjectDPPH radical scavenging assay
dc.subjectTPC
dc.subjectTFC
dc.titleEffect of processing on antioxidant activity
dc.title.alternativephytochemical constituents of green, white, and black tea and tea flowers (Camellia sinensis)
dc.typeArticle

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