| Original language | English |
|---|---|
| Pages (from-to) | 14 - 20 |
| Number of pages | 7 |
| Journal | Nutrition Research |
| Volume | 30 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2010 |
Cite this
Ryan, L., & Petit, S. (2010). Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea. Nutrition Research, 30(1), 14 - 20. https://doi.org/10.1016/j.nutres.2009.11.005