“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), pp. 20–22. Available at: https://www.ijfans.org/index.php/Journal/article/view/432 (Accessed: 10 August 2026).