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Oxidant-Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative EvaluationÖzenir, ÇÇubuk, MAltınsoy, CAğagündüz, D2026Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/22783https://doi.org/10.3390/foods15193410enFoods (Basel, Switzerland)info:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/22783