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

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dc.contributor.authorKarthiha, K.
dc.contributor.authorArasaratnam, V.
dc.contributor.authorBalakumar, S.
dc.date.accessioned2022-09-26T05:04:30Z
dc.date.available2022-09-26T05:04:30Z
dc.date.issued2013
dc.identifier.citationProc.of Jaf.Sci Asso, Vol.20, No.1, 2013, pp07en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7183
dc.language.isoenen_US
dc.publisherJaffna Science Associationen_US
dc.subjectAntioxidanten_US
dc.subjectTotal phenolen_US
dc.subjectAscorbic aciden_US
dc.subjectGallic aciden_US
dc.subjectButylated hydroxyl tolueneen_US
dc.titleAntioxidant and total phenol contents of selected spices used in Jaffna peninsulaen_US
dc.typeResearch abstracten_US

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