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

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dc.contributor.authorMythini, S.
dc.contributor.authorVasantharuba, S.
dc.contributor.authorBalakumar, S.
dc.contributor.authorSritharan, K.
dc.date.accessioned2022-09-26T05:06:26Z
dc.date.available2022-09-26T05:06:26Z
dc.date.issued2014
dc.identifier.citationProcee.of Jaffna Science Association, Vol. 22, No. 1, May 2015en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7352
dc.language.isoenen_US
dc.publisherJaffna Science Associationen_US
dc.subjectAntioxidanten_US
dc.subjectBitter gourden_US
dc.subjectOkraen_US
dc.subjectProcessing methodsen_US
dc.subjectTotal phenolen_US
dc.titleEffect of different processing methods on antioxidant and total phenol content of selected vegetablesen_US
dc.typeResearch abstracten_US

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