Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties.

MLA

Sharpe, Erica, et al. “Effects of Brewing Conditions on the Antioxidant Capacity of Twenty-Four Commercial Green Tea Varieties.” Food Chemistry, vol. 192, Feb. 2016, pp. 380–87. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.07.005.

APA

Sharpe, E., Hua, F., Schuckers, S., Andreescu, S., & Bradley, R. (2016). Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties. Food Chemistry, 192, 380–387. https://doi.org/10.1016/j.foodchem.2015.07.005

Chicago

Sharpe, Erica, Fang Hua, Stephanie Schuckers, Silvana Andreescu, and Ryan Bradley. 2016. “Effects of Brewing Conditions on the Antioxidant Capacity of Twenty-Four Commercial Green Tea Varieties.” Food Chemistry 192 (February): 380–87. doi:10.1016/j.foodchem.2015.07.005.