NGUNGULU, T. P.; WENATY, A.; CHOVE, B.; SULEIMAN, R.; MBWANA, H. Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables. Universal Journal of Food Science and Technology, [S. l.], v. 2, n. 1, p. 60–72, 2024. Disponível em: https://www.scipublications.com/journal/index.php/ujfst/article/view/1054. Acesso em: 9 jul. 2025.