Muhamad S, Mat ASFZ. Boiling increase antioxidant activity, total phenolic content and total flavonoid content in Plectranthus amboinicus leaves. GSC Biol. Pharm. Sci. [Internet]. 2019Mar.30 [cited 2024Jul.3];6(3):024-30. Available from: https://gsconlinepress.com/journals/index.php/gscbps/article/view/gscbps-2019-0023