EFFECT OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN LEAFY VEGETABLES. International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 4, p. 01–11, 2016. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/430. Acesso em: 8 sep. 2026.