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Braud L, Peyre L, De Sousa G, Armand M, Rahmani R, Maixent J-M. Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model. Molecules. 2015; 20(8):14985-15002. https://doi.org/10.3390/molecules200814985

Braud, Laura, Ludovic Peyre, Georges De Sousa, Martine Armand, Roger Rahmani, and Jean-Michel Maixent. 2015. "Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model" Molecules 20, no. 8: 14985-15002. https://doi.org/10.3390/molecules200814985

Braud, L., Peyre, L., De Sousa, G., Armand, M., Rahmani, R., & Maixent, J.-M. (2015). Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model. Molecules, 20(8), 14985-15002. https://doi.org/10.3390/molecules200814985