Kamrunnaher, M., Rashid, M., Sayem, A., & Islam, M. Z. (2019). Effect of boiling on bioactive compounds and radical scavenging activity of anthocyanin-rich vegetables: Red amaranth and red skin potato. GSC Biological and Pharmaceutical Sciences, 7(2), 127–137. https://doi.org/10.30574/gscbps.2019.7.2.0085