Antioxidant and total phenol contents of selected spices used in Jaffna peninsula

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Date

2013

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Jaffna Science Association

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Keywords

Antioxidant, Total phenol, Ascorbic acid, Gallic acid, Butylated hydroxyl toluene

Citation

Proc.of Jaf.Sci Asso, Vol.20, No.1, 2013, pp07

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http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7183

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Biochemistry

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