TRAN, Thi Mai; TRAN, Thi Hue; HUYNH, Minh Hien; TRAN, Phuoc Nhat Uyen; HUYNH, Thanh Dat. EFFECTS OF PROCESSING CONDITIONS ON TOTAL PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY, AND SENSORY QUALITY OF TEA BAGS MADE FROM BITTER LEAF (Vernonia amygdalina). Vietnam Journal of Nutrition & Food, [S. l.], v. 22, n. 4, p. 48–60, 2026. DOI: 10.56283/1859-0381/1089. Disponível em: https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/1089. Acesso em: 17 sep. 2026.