1.
Styawan AA, Atun Yuliana. Comparison of Tannin Levels in Brewed and Boiled Green Tea (Camellia Sinensis (L.) Kuntze) by the Method of UV-Vis Spectrophotometry. ad-dawaa.j.pharm.sci [Internet]. 2024Nov.29 [cited 2024Dec.22];7(2). Available from: https://journal3.uin-alauddin.ac.id/index.php/addawaa/article/view/42618