Ngungulu, Theresia Ponsiano, Alex Wenaty, Bernard Chove, Rashid Suleiman, and Hadijah Mbwana. 2024. “Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables”. Universal Journal of Food Science and Technology 2 (1):60-72. https://www.scipublications.com/journal/index.php/ujfst/article/view/1054.