KAMRUNNAHER, M.; RASHID, M.; SAYEM, A.; ISLAM, M. Z. 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, [S. l.], v. 7, n. 2, p. 127–137, 2019. DOI: 10.30574/gscbps.2019.7.2.0085. Disponível em: https://gsconlinepress.com/journals/index.php/gscbps/article/view/gscbps-2019-0085. Acesso em: 23 nov. 2024.