The manuscript has not been published and is not being considered for publication elsewhere, in whole or in part, in any language
doi: 10.1097/01.shk.0000071060.78689.f1
(352) analyzed the total phenolic and flavonoid levels, as well as the antioxidant and antimicrobial properties, of four Chinese tea varieties: broken orange pekoe, black tea, red dust, and green tea
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