1. An overview on the factors affecting the quality of Sri Lankan. Black tea;Ananthacumaraswamy;Journal of Food Science and Technology,2002
2. Official methods of analysis of AOAC International;AOAC;Association of Official Analysis Chemists International,1995
3. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage;Bozkurt;Meat Science,2006
4. Antioxidant capacity of tea and common vegetables;Cao;Journal of Agricultural and Food Chemistry,1996
5. Simultaneous determination method of butylhydroxyanisole, butyl hydroxy toluene, propyl gallate, and tertiary butyl hydroquinone in margarine using high performance liquid chromatography;Damayanti;Asian Journal of Pharmaceutical and Clinical Research,2015