Catechin Composition and Antioxidant Activity of Black Teas in Relation to Brewing Time
Document Type: Editorial
Affiliations: 1: Medical University of Lublin, Department of Food and Nutrition, 4a Chodźki St, 20-093 Lublin, Poland 2: Medical University of Lublin, Department of Pharmacognosy with Medicinal Plant Unit, 1 Chodźki St, 20-093 Lublin, Poland 3: Medical University of Lublin, Department of Pharmacognosy with Medicinal Plant Unit, 1 Chodźki St, 20-093 Lublin, Poland; University of Information Technology and Management in Rzeszów, Department of Cosmetology, Kielnarowa 386a, 36-020 Tyczyn, Poland
Publication date: 01 November 2017
This article was made available online on 13 July 2017 as a Fast Track article with title: "Catechin Composition and Antioxidant Activity of Black Teas in Relation to Brewing Time".
- The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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