Styawan, A. A., & Atun Yuliana. (2024). Comparison of Tannin Levels in Brewed and Boiled Green Tea (Camellia Sinensis (L.) Kuntze) by the Method of UV-Vis Spectrophotometry. Ad-Dawaa’ Journal of Pharmaceutical Sciences, 7(2). https://doi.org/10.24252/djps.v7i2.42618