[1] S. Goyal and T. J. Kaur, “Impact of Processing Techniques on Antioxidant, Antimicrobial and Phytochemical Properties of Curry Leaves (Murraya koenigii Spreng),” IJHAF, vol. 9, no. 3, pp. 21–30, 2025, doi: 10.22161/ijhaf.9.3.4.