Abdalla, M. M. (2021). Impact of cooking on the phenolic, flavonoids content and the antioxidant activity of Corchorus Olitorius (Molokhia) and Malava Parviflora (Mallow) leaves. مجلة البحوث الأكاديمية, 19, 22–27. استرجع في من https://lam-journal.ly/index.php/jar/article/view/361