Does the addition of spices change the content of fluoride and antioxidants in black tea infusions?

• Autorzy: Janda K. , Jakubczyk K. , Wozniak K. , Siwiec E. , Wolska J. , Gutowska I.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Journal of Elementology
• Rocznik: 2018
• Tom: 23
• Numer: 2
• Opis fizyczny: p.599-609,ref.

Twórcy

autor

Janda K.

• Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego str. 24, 71-460 Szczecin, Poland

autor

Jakubczyk K.

• Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego str. 24, 71-460 Szczecin, Poland

autor

Wozniak K.

• Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego str. 24, 71-460 Szczecin, Poland

autor

Siwiec E.

• Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego str. 24, 71-460 Szczecin, Poland

autor

Wolska J.

• Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego str. 24, 71-460 Szczecin, Poland

autor

Gutowska I.

• Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin, Broniewskiego str. 24, 71-460 Szczecin, Poland

Identyfikatory

DOI

10.5601/jelem.2017.22.3.1462