STYAWAN, Anita Agustina; ATUN YULIANA. Comparison of Tannin Levels in Brewed and Boiled Green Tea (Camellia Sinensis (L.) Kuntze) by UV-Vis Spectrophotometric Method. Ad-Dawaa’ Journal of Pharmaceutical Sciences, [S. l.], v. 7, n. 2, p. 103–108, 2024. DOI: 10.24252/djps.v7i2.42618. Disponível em: http://tes-ojs.uin-alauddin.ac.id/index.php/addawaa/article/view/42618. Acesso em: 26 apr. 2025.