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COMPARISION OF BLACK AND GREEN TEA INFUSIONS: CATECHIN CONTENTS, ENZYME INHIBITIONS, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES

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dc.contributor.authorBurak Temiz
dc.contributor.authorGözde Öztürk
dc.contributor.authorSerkan Levent
dc.contributor.authorHale Gamze Ağalar
dc.contributor.orcid0000-0002-8743-7234
dc.contributor.orcid0000-0002-3998-8859
dc.contributor.orcid0000-0003-3692-163X
dc.contributor.orcid0000-0003-4826-5975
dc.date.accessioned2026-05-20T10:15:22Z
dc.date.issued2026-01-15
dc.identifier.doi10.33483/jfpau.1624146
dc.identifier.issn1015-3918
dc.identifier.issueAdvanced Online Publication
dc.identifier.openalexW7124300408
dc.identifier.urihttps://hdl.handle.net/11421/39645
dc.identifier.urihttps://doi.org/10.33483/jfpau.1624146
dc.language.isoen
dc.relation.ispartofAnkara Universitesi Eczacilik Fakultesi Dergisi
dc.rightsopenAccess
dc.subjectCatechin
dc.subjectAntioxidant
dc.subjectFlavonoid
dc.subjectGreen tea
dc.subjectGreen tea extract
dc.subjectPolyphenol
dc.subjectAroma
dc.titleCOMPARISION OF BLACK AND GREEN TEA INFUSIONS: CATECHIN CONTENTS, ENZYME INHIBITIONS, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES
dspace.entity.typePublication

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