GITANJALI, P.; DEVI, Y.; SHIVA PRAKASH, M. Effect of Cooking on Total Phenolic Content and Antioxidant Activity in Selected Cereals, Millets and Pulses. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 41, n. 8, p. 337–345, 2004. Disponível em: https://informaticsjournals.co.in/index.php/ijnd/article/view/6516. Acesso em: 8 nov. 2024.