Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna District

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48-page 125.pdf (688.3 KB)

Date

2018

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University of Jaffna

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Antioxidant, Onion, Cooking, Total flavonoid, Total phenolic conten

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http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3064

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ICDA 2018

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