Influence of Cooking Methods on Phenolic and Antioxidant Activity of Yams (Dioscorea Spp.) and Cocoyam (Xanthosoma Maffa [Scoth]) Tuber Extracts. Asian Journal of Agriculture and Food Sciences, [S. l.], v. 2, n. 5, 2014. Disponível em: https://ajouronline.com/index.php/AJAFS/article/view/1438. Acesso em: 4 mar. 2026.