Javad, S., A. Ahmad, I. Akhtar, N. Ghaffar, and K. Jabeen. “Comparative Assessment of Phenolic Compounds and Antioxidant Properties of Green Tea Made by Microwave Assisted and Stove Heating”. Bangladesh Journal of Botany, vol. 49, no. 4, Dec. 2020, pp. 1151-5, doi:10.3329/bjb.v49i4.52652.