PERISTIOWATI, Y. .; KUSNUL, Z. .; HARIYONO. The effect of drying process temperature and milling duration on total flavonoid levels in dry green tea (Camellia sinensis) powder. International Journal of Innovative Research and Scientific Studies, [S. l.], v. 8, n. 2, p. 560–568, 2025. DOI: 10.53894/ijirss.v8i2.5208. Disponível em: https://ijirss.com/index.php/ijirss/article/view/5208. Acesso em: 17 mar. 2025.