{
  "abstract": null,
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  "affiliations": [
    "Department of Nutrition and Dietetics, Kırıkkale University, Kırıkkale 71100, Türkiye;",
    "Department of Nutrition and Dietetics, Erzincan Binali Yıldırım University, Erzincan 24100, Türkiye;",
    "Department of Nutrition and Dietetics, Recep Tayyip Erdoğan University, Rize 53100, Türkiye",
    "Department of Nutrition and Dietetics, Gazi University, Ankara 06490, Türkiye;"
  ],
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  "author_total": 4,
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      "name": "Çiler Özenir"
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      "name": "Mihrican Çubuk"
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      "name": "Canan Altınsoy"
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    {
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      "name": "Duygu Ağagündüz"
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  "bibtex": "https://research.draconitic.com/paper/60c89c58rgpmj.bib",
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  "doi": null,
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664446/?tool=EBI",
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  "language": "eng",
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  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13664446/pdf/?tool=EBI",
  "pmcid": "PMC13664446",
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  "published": "2026-09-24",
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  "ris": "https://research.draconitic.com/paper/60c89c58rgpmj.ris",
  "sources": [
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  "subjects": [],
  "title": "Oxidant–Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation",
  "title_text": "Oxidant–Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:41Z",
  "url": "https://research.draconitic.com/paper/60c89c58rgpmj",
  "venue": "Foods (Basel, Switzerland)",
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