Petisca, C., Melo, A., Ferreira, I., & Pinho, O. (2009). Brewing practices to maximise levels of catechins and other compounds with functional properties in Azorean green tea infusions: Comparison with composition of canned green tea drinks.
Chicago Style (17th ed.) CitationPetisca, Catarina, Armindo Melo, Isabel Ferreira, and Olívia Pinho. Brewing Practices to Maximise Levels of Catechins and Other Compounds with Functional Properties in Azorean Green Tea Infusions: Comparison with Composition of Canned Green Tea Drinks. 2009.
MLA (8th ed.) CitationPetisca, Catarina, et al. Brewing Practices to Maximise Levels of Catechins and Other Compounds with Functional Properties in Azorean Green Tea Infusions: Comparison with Composition of Canned Green Tea Drinks. 2009.
Warning: These citations may not always be 100% accurate.