UKOM, A. N.; EZEAMA, C. F.; ORTIZ, D. O.; ARAGON, I. J.; OJIMELUKWE, P. C. Influence of Cooking Methods on Phenolic and Antioxidant Activity of Yams <i>(Dioscorea Spp.) </i>and Cocoyam <i>(Xanthosoma Maffa [Scoth]) </i> Tuber Extracts. Asian Journal of Agriculture and Food Sciences, [S. l.], v. 2, n. 5, 2014. Disponível em: https://www.ajouronline.com/index.php/AJAFS/article/view/1438. Acesso em: 28 mar. 2024.