MUSTAFA , R. D. .; HARBOURNE, N. . EFFECTS OF STORAGE TEMPERATURE AND PH ON THE PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY, TURBIDITY AND COLOUR OF CHAMOMILE ENRICHED BEVERAGES . Journal of Life Science and Applied Research, [S. l.], v. 5, n. 1, p. 28–40, 2024. DOI: 10.59807/jlsar.v5i1.94. Disponível em: https://www.jlsar.com/index.php/journal/article/view/94. Acesso em: 3 may. 2025.