PROFILING OF TOTAL POLYPHENOLS AND PIGMENTS IN TEA (CAMELLIA SINENSIS (L.) O. KUNTZE) IN VARIOUS SEASONS FOR MANUFACTURING BLACK TEA AND GREEN TEA. International Journal of Food and Nutritional Sciences, [S. l.], v. 6, n. 2, p. 56–67, 2017. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/472. Acesso em: 11 aug. 2026.