Peer-reviewedCC BYFoods (Basel, Switzerland)24 Sep 2026

Oxidant–Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation

Çiler Özenir¹
Mihrican Çubuk²
Canan Altınsoy³
Duygu Ağagündüz⁴

4 affiliations

¹Department of Nutrition and Dietetics, Kırıkkale University, Kırıkkale 71100, Türkiye;
²Department of Nutrition and Dietetics, Erzincan Binali Yıldırım University, Erzincan 24100, Türkiye;
³Department of Nutrition and Dietetics, Recep Tayyip Erdoğan University, Rize 53100, Türkiye
⁴Department of Nutrition and Dietetics, Gazi University, Ankara 06490, Türkiye;

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BibTeX

@article{ozenir2026oxidantantioxidant,
  title = {{Oxidant–Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation}},
  author = {Çiler Özenir and Mihrican Çubuk and Canan Altınsoy and Duygu Ağagündüz},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13664446},
  note = {CC BY},
}

RIS

TY  - JOUR
TI  - Oxidant–Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation
AU  - Çiler Özenir
AU  - Mihrican Çubuk
AU  - Canan Altınsoy
AU  - Duygu Ağagündüz
PY  - 2026
DA  - 2026/09/24
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13664446
SN  - 2304-8158
ER  -

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