« Comparative study on phenolic compounds of green tea (Camellia sinensis L.) prepared by different brewing methods ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 48, no. 1 (mars 5, 2024): 9–23. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/6964.