Blueberry-added black tea: Effects of infusion temperature, drying method, fruit concentration on the iron-polyphenol complex formation, polyphenols profile, antioxidant activity, and sensory properties
Yesim Dasdemir, Bahar Tuba Fındık, Hilal Yıldız, Esma Birişçi
Topics & Concepts
PolyphenolChemistryFood scienceBlack teaAntioxidantHerbal teaBiochemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants