WANIGASEKERA, W.M.A.P.; GUNARATHNA, MGCSB; SILVA, SHNP De. Influence of Leaf Physical Form and Heating on the Antioxidant Potential of Curry Leaves (Murraya koenigii). Journal of Food Innovation, Nutrition, and Environmental Sciences, [S. l.], v. 2, n. 3, p. 167–174, 2025. DOI: 10.70851/jfines.2025.2(3).167.174. Disponível em: https://jfines.org/index.php/jfines/article/view/57. Acesso em: 22 apr. 2026.