ANTIOXIDANT PROPERTIES OF CURRY LEAVES (MURRAYA KOENIGII L), GILOY (TINOSPORA CORDIFOLIA), GUAVA LEAVES (PSIDIUM GUAJAVA) AND PATCHOI LEAVES (BRASSICA RAPA). International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 4, p. 20–22, 2016. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/432. Acesso em: 10 aug. 2026.