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 J. Bot. [Internet]. 2020 Dec. 31 [cited 2024 Aug. 16];49(4):1151-5. Available from: https://banglajol.info/index.php/BJB/article/view/52652