ELI MIREYA, S.-G.; JOSÉ, A.-R.; SOCORRO, C.-C. N. del; DEYANIRA, R.-O.; YADIRA, Z.-R. Q.; JUAN, H.- Ávila; ESTHER, R.-M. Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans). Emirates Journal of Food and Agriculture, [S. l.], v. 33, n. 6, p. 510–519, 2021. DOI: 10.9755/ejfa.2021.v33.i6.2726. Disponível em: https://ejfa.me/index.php/journal/article/view/2726. Acesso em: 26 apr. 2024.