HUI, K. X. .; SHAFIE, S. R. ADDITION OF MILK ENHANCED THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF Camellia sinensis (GREEN TEA) BEVERAGES. Malaysian Applied Biology, [S. l.], v. 50, n. 3, p. 95–104, 2021. DOI: 10.55230/mabjournal.v50i3.2011. Disponível em: https://jms.mabjournal.com/index.php/mab/article/view/2011. Acesso em: 15 apr. 2024.