ABDALLA, M. M. Impact of cooking on the phenolic, flavonoids content and the antioxidant activity of Corchorus Olitorius (Molokhia) and Malava Parviflora (Mallow) leaves. مجلة البحوث الأكاديمية, [S. l.], v. 19, p. 22–27, 2021. DOI: 10.65540/jar.v19i.361. Disponível em: https://lam-journal.ly/index.php/jar/article/view/361. Acesso em: 16 2025.