[1]
M. Hamissou, A. C. Smith, R. E. C. Jr, and J. K. T. II, “ANTIOXIDATIVE PROPERTIES OF BITTER GOURD (MOMORDICA CHARANTIA) AND ZUCCHINI(CUCURBITA PEPO)”, Emir J Food Agric, vol. 25, no. 9, pp. 641–647, Mar. 2013.