Nutrition Research
Volume 30, Issue 1 , Pages 14-20, January 2010

Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea

Functional Food Center, School of Life Sciences, Oxford Brookes University, OX3 0BP Oxford, United Kingdom

Received 21 September 2009; received in revised form 27 November 2009; accepted 30 November 2009.

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PII: S0271-5317(09)00246-2

doi:10.1016/j.nutres.2009.11.005

Nutrition Research
Volume 30, Issue 1 , Pages 14-20, January 2010

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