EVALUATION OF UNDERUTILIZED VEGETABLE LEAVES AS A POTENT SOURCE OF DIETARY ANTIOXIDANT AND ANTIMICROBIAL AGENT. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 6, p. 257–264, 2014. Disponível em: https://ijfans.org/index.php/Journal/article/view/272. Acesso em: 18 jul. 2026.