KARAMKHAROBI ; LINA SOUBH. 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 , [S. l.], v. 9, n. 2, p. 66–70, 2019. DOI: 10.29169/1927-5951.2019.09.02.2. Disponível em: http://set-publisher.com/index.php/jpans/article/view/2012. Acesso em: 6 oct. 2024.