Göksu Sürücü C, Tolun A, Artık N. Comparative study on phenolic compounds of green tea (Camellia sinensis L.) prepared by different brewing methods. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 5Mar.2024 [cited 31Oct.2024];48(1):9-3. Available from: https://gup.ugal.ro/ugaljournals/index.php/food/article/view/6964