SKRODZKA, Barbara; KOLMAGA, Agnieszka; OSZAJCA, Katarzyna; GAWRON-SKARBEK, Anna. Influence of temperature and brewing time on the total polyphenol content in tea. Technological Progress in Food Processing, [S. l.], v. 1, n. 1, 2025. DOI: 10.22630/tpfp.2024.1.10139. Disponível em: https://tpfp.sggw.edu.pl/article/view/10139. Acesso em: 21 aug. 2025.