WANG, W.-D.; SUN, Y.-E. Preservation effect of meat product by natural antioxidant tea polyphenol. Cellular and Molecular Biology, [S. l.], v. 62, n. 13, p. 44–48, 2016. DOI: 10.14715/cmb/2016.62.13.8. Disponível em: https://cellmolbiol.org/index.php/CMB/article/view/1218. Acesso em: 3 may. 2024.