Published in
Elsevier, Food Chemistry, (211), p. 448-454
DOI: 10.1016/j.foodchem.2016.05.048
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Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)
Journal article published in 2016 by
Anna Gramza-Michałowska 
,
Joanna Kobus-Cisowska,
Dominik Kmiecik ,
Józef Korczak,
Barbara Helak,
Krzysztof Dziedzic,
Danuta Górecka
,
Joanna Kobus-Cisowska,
Dominik Kmiecik ,
Józef Korczak,
Barbara Helak,
Krzysztof Dziedzic,
Danuta Górecka
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