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Comparison of antioxidant activity in green, oolong and black tea made from selected herbs and their acceptability
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| dc.contributor.author | Noor Aznida Ramli | |
| dc.date.accessioned | 2018-01-02T03:45:16Z | |
| dc.date.available | 2018-01-02T03:45:16Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/7928 | |
| dc.description.abstract | This study was conduced to evaluate the antioxidative activity (AOA) of extracts from five species of herbal plant that processed to be green, oolong and black teas from their selective parts. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia | en_US |
| dc.subject | LP 21 FASM 3 2006 | en_US |
| dc.subject | Noor Aznida Ramli | en_US |
| dc.title | Comparison of antioxidant activity in green, oolong and black tea made from selected herbs and their acceptability | en_US |
| dc.type | Working Paper | en_US |
