MUHAMAD, S.; MAT, A. S. F. Z. Boiling increase antioxidant activity, total phenolic content and total flavonoid content in Plectranthus amboinicus leaves. GSC Biological and Pharmaceutical Sciences, [S. l.], v. 6, n. 3, p. 024–030, 2019. DOI: 10.30574/gscbps.2019.6.3.0023. Disponível em: https://gsconlinepress.com/journals/index.php/gscbps/article/view/gscbps-2019-0023. Acesso em: 22 jul. 2024.