Azima F, Asben A, Refdi CW, Aulia HS, Syukri D. Effect of Different Cooking Methods on the Content of Vitamin C, Phenolics and Minerals in Several Green Leafy Vegetables. Pak. J. Nutr. [Internet]. 2020 Mar. 15 [cited 2026 Jan. 20];19(4):160–165. Available from: https://pjnonline.org/pjn/article/view/2844