Tran TYN, Huynh XP, Dao TP. Article EFFECT OF STEAM BLANCHING AND CONVECTION DRYING CONDITIONS ON COLOR, VITAMIN C, TOTAL PHENOLIC CONTENT, FLAVONOID CONTENT AND ANTIOXIDATION ACTIVITY IN SOURSOP (ANNONA MURICATA L.) LEAF TEA. J microb biotech food sci [Internet]. 2022 Dec. 14 [cited 2024 Dec. 22];12(4):e5239. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/5239