TY  JOUR
TI  RESEARCH ON THE TECHNOLOGY OF BLACK AND GREEN TEA EXTRACTS WITH ANTIOXIDANT ACTIVITY PRODUCTION: DETERMINATION OF THE EFFECT OF THE DEGREE OF GRINDING OF THE INITIAL RAW MATERIAL ON THE REMOVAL OF ANTIOXIDANT SUBSTANCES
KW  antioxidant activity
KW  black tea
KW  green tea
KW  phenols
KW  flavonoids
KW  tannins
KW  free radicals
KW  solvent
KW  water
KW  degree of grinding.
JO  Bulletin of KSAU
AU  Karpova, M.O.
AU  Makarova, N.V.
AU  Budylin, D.V.
AU  Ignatova, D.F.
PY  2021
IS  0
PB  Krasnoyarsk State Agrarian University