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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3064
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dc.contributor.authorThanuja, S.
dc.contributor.authorSivakanthan, S.
dc.contributor.authorVasantharuba, S.
dc.date.accessioned2021-06-30T05:26:04Z
dc.date.accessioned2022-07-07T06:32:11Z-
dc.date.available2021-06-30T05:26:04Z
dc.date.available2022-07-07T06:32:11Z-
dc.date.issued2018
dc.identifier.issn2465-6143
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3064-
dc.language.isoenen_US
dc.publisherUniversity of Jaffnaen_US
dc.subjectAntioxidanten_US
dc.subjectOnionen_US
dc.subjectCookingen_US
dc.subjectTotal flavonoiden_US
dc.subjectTotal phenolic contenen_US
dc.titleEffect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna Districten_US
dc.typeArticleen_US
Appears in Collections:ICDA 2018

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