Adikary, A.A.S.Soysa, S.S.S.B.D.P.2017-02-142017-02-142009Proceedings of the 69th Annual Sessions of the Sri Lanka Association for the Advancement of Science:p.230https://dl.nsf.gov.lk/handle/1/23506BiochemistryCamellia sinensisFermentationAntioxidant propertiesHealth scienceComparison of the antioxidant activity of black, green and white teaArticleRG/2005/HS/17FR 715