EFFECT OF STEAMING, BOILING AND MICROWAVE COOKING ON THE TOTAL PHENOLICS, FLAVONOIDS AND ANTIOXIDANT PROPERTIES OF DIFFERENT VEGETABLES OF ASSAM, INDIA. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 3, p. 47–53, 2013. Disponível em: https://ijfans.org/index.php/Journal/article/view/105. Acesso em: 8 sep. 2026.