SHIMIZU, R.; SEKI, H. Optimizing Extraction Parameters to Minimize Tannin Content in Uva Black Tea Infusions. Journal of Food Health and Bioenvironmental Science, Bangkok, Thailand, v. 19, n. 2, p. e268678, 2026. DOI: 10.65763/jfhb.2026.e268678. Disponível em: https://li01.tci-thaijo.org/index.php/sdust/article/view/268678. Acesso em: 12 oct. 2026.