SEAL, T.; PILLAI, B.; CHAUDHURI, K. EFFECT OF COOKING METHODS ON TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITY OF SELECTED WILD EDIBLE PLANTS. International Journal of Pharmacy and Pharmaceutical Sciences, [S. l.], v. 15, n. 7, p. 20–26, 2023. DOI: 10.22159/ijpps.2023v15i7.48179. Disponível em: https://mail.innovareacademics.in/journals/index.php/ijpps/article/view/48179. Acesso em: 19 nov. 2024.