Effect of different processing methods on antioxidant and total phenol content of selected vegetables

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effect B7.pdf (484.38 KB)

Date

2014

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Publisher

Jaffna Science Association

Abstract

Description

Keywords

Antioxidant, Bitter gourd, Okra, Processing methods, Total phenol

Citation

Procee.of Jaffna Science Association, Vol. 22, No. 1, May 2015

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http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7352

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Biochemistry

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