Fluoride Content in Infusions of Selected Teas Available on the Polish Market—An In Vitro Study
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DOI: 10.3390/foods14142452
Abstract: This study aimed to evaluate the fluoride content and other key physicochemical properties in commercially available black tea infusions, with a focus on tea form and geographic origin, in order to assess their contribution to… read more here.
Keywords: content infusions; infusions selected; fluoride content; study ... See more keywords