KaramKharobi  and Lina Soubh 2019. Effect of Grinding the Herb and Boiling the Infusion on Total Phenolic Content and Antioxidant Capacity of Herbal Infusions. Journal of Pharmacy and Nutrition Sciences . 9, 2 (Apr. 2019), 66–70. DOI:https://doi.org/10.29169/1927-5951.2019.09.02.2.