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Please use this identifier to cite or link to this item: http://repo.jfn.ac.lk/med/handle/701/1101
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dc.contributor.authorMythini, S.-
dc.contributor.authorVasantharuba, S.-
dc.contributor.authorBalakumar, Sandrasegarampillai-
dc.contributor.authorSritharan, K.-
dc.date.accessioned2015-05-06T08:58:43Z-
dc.date.accessioned2022-09-16T10:08:15Z-
dc.date.available2015-05-06T08:58:43Z-
dc.date.available2022-09-16T10:08:15Z-
dc.date.issued2014-
dc.identifier.citationProcee.of Jaffna Science Association, Vol. 22, No. 1, May 2015en_US
dc.identifier.urihttp://repo.jfn.ac.lk/med/handle/701/1101-
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
Appears in Collections:Biochemistry

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