Cleverdon, R.; Elhalaby, Y.; McAlpine, M.D.; Gittings, W.; Ward, W.E.
Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times. Beverages 2018, 4, 15.
https://doi.org/10.3390/beverages4010015
AMA Style
Cleverdon R, Elhalaby Y, McAlpine MD, Gittings W, Ward WE.
Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times. Beverages. 2018; 4(1):15.
https://doi.org/10.3390/beverages4010015
Chicago/Turabian Style
Cleverdon, Riley, Yasmeen Elhalaby, Michael D. McAlpine, William Gittings, and Wendy E. Ward.
2018. "Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times" Beverages 4, no. 1: 15.
https://doi.org/10.3390/beverages4010015
APA Style
Cleverdon, R., Elhalaby, Y., McAlpine, M. D., Gittings, W., & Ward, W. E.
(2018). Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times. Beverages, 4(1), 15.
https://doi.org/10.3390/beverages4010015