An Exploration of the Antioxidative Effect of Common Spices in Black Tea

Chaoqiuyu Wang

An Exploration of the Antioxidative Effect of Common Spices in Black Tea

Chaoqiuyu Wang

Research output: Other contribution

Original language	American English
State	Published - Apr 13 2019
Externally published	Yes

Disciplines

Chemistry

Cite this

@misc{b381ff472e0042b8a43881f5013cea7c,

title = "An Exploration of the Antioxidative Effect of Common Spices in Black Tea",

author = "Chaoqiuyu Wang",

note = "With thousands of years of history, tea has become the most consumed flavored beverage all over the world. Tea is separated into three large groups -- green, black and oolong tea -- based on the fermentation of tea leaves and taste.",

year = "2019",

month = apr,

day = "13",

language = "American English",

type = "Other",

}

TY - GEN

T1 - An Exploration of the Antioxidative Effect of Common Spices in Black Tea

AU - Wang, Chaoqiuyu

N1 - With thousands of years of history, tea has become the most consumed flavored beverage all over the world. Tea is separated into three large groups -- green, black and oolong tea -- based on the fermentation of tea leaves and taste.

PY - 2019/4/13

Y1 - 2019/4/13

UR - https://digitalcommons.iwu.edu/jwprc/2019/posters2/14/

M3 - Other contribution

ER -

An Exploration of the Antioxidative Effect of Common Spices in Black Tea

Disciplines

Other files and links

Cite this