THEPPAKORN, T.; LUTHFIYYAH, A.; PLOYSRI, K. COMPARISON OF THE COMPOSITION AND ANTIOXIDANT CAPACITIES OF GREEN TEAS PRODUCED FROM THE ASSAM AND THE CHINESE VARIETIES CULTIVATED IN THAILAND . Journal of microbiology, biotechnology and food sciences, [S. l.], v. 3, n. 5, p. 364–370, 2014. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/6996. Acesso em: 14 jul. 2025.