“ANTIOXIDANT PROPERTIES OF CURRY LEAVES (MURRAYA KOENIGII L), GILOY (TINOSPORA CORDIFOLIA), GUAVA LEAVES (PSIDIUM GUAJAVA) AND PATCHOI LEAVES (BRASSICA RAPA)”. 2016. International Journal of Food and Nutritional Sciences 5 (4): 20-22. https://www.ijfans.org/index.php/Journal/article/view/432.