Influence of preparation procedures on the phenolic content, antioxidant and antidiabetic activities of green and black teas. Brazilian Journal of Pharmaceutical Sciences, [S. l.], v. 55, p. e17695, 2019. DOI: 10.1590/s2175-97902019000117695. Disponível em: https://www.revistas.usp.br/bjps/article/view/164533.. Acesso em: 4 may. 2024.