Wanigasekera, W.M.A.P., et al. “Influence of Leaf Physical Form and Heating on the Antioxidant Potential of Curry Leaves (Murraya Koenigii)”. Journal of Food Innovation, Nutrition, and Environmental Sciences, vol. 2, no. 3, July 2025, pp. 167-74, https://doi.org/10.70851/jfines.2025.2(3).167.174.