L. Purnamayanti, J. Jamhari, C. Hanim, and A. Irawan, “Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder”, Trop. Anim. Sci. J., vol. 43, no. 1, pp. 57–63, Feb. 2020, doi: 10.5398/tasj.2020.43.1.57.