Impact of cooking on the phenolic, flavonoids content and the antioxidant activity of Corchorus Olitorius (Molokhia) and Malava Parviflora (Mallow) leaves. jar [Internet]. 2021 Jul. 30 [cited 2026 Aug. 15];19:22-7. Available from: https://lam-journal.ly/index.php/jar/article/view/361