JAVAD, S.; AHMAD, A.; AKHTAR, I.; GHAFFAR, N.; JABEEN, K. Comparative assessment of phenolic compounds and antioxidant properties of green tea made by microwave assisted and stove heating. Bangladesh Journal of Botany, [S. l.], v. 49, n. 4, p. 1151–1155, 2020. DOI: 10.3329/bjb.v49i4.52652. Disponível em: https://banglajol.info/index.php/BJB/article/view/52652. Acesso em: 21 nov. 2024.