HUI, K. X. ., & SHAFIE, S. R. (2021). ADDITION OF MILK ENHANCED THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF Camellia sinensis (GREEN TEA) BEVERAGES. Malaysian Applied Biology, 50(3), 95–104. https://doi.org/10.55230/mabjournal.v50i3.2011