Abdalla MM. Impact of cooking on the phenolic, flavonoids content and the antioxidant activity of Corchorus Olitorius (Molokhia) and Malava Parviflora (Mallow) leaves. jar [انترنت]. 30 يوليو، 2021 [وثق 29 نوفمبر، 2024];19:22-7. موجود في: https://lam-journal.ly/index.php/jar/article/view/361