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Faculty of Agriculture
Agricultural Chemistry
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Issue Date
Title
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2017-11-24
Effect of Different Cooking Methods on the Antioxidant properties of Tomato (Lycopersicon esculentum) and Bitter gourd (Mormodica charantia) Cultivated in Jaffna District
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
THE EFFECTS OF BOILING, STIR-FRYING AND MICROWAVE COOKING ON THE ANTIOXIDANT POTENTIAL OF LOCAL BRINJAL VARIETY (Solanum melongina) AVAILABLE IN JAFFNA DISTRICT
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
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bitter gourd
1
Brinjal
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cooking method
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Flavonoid content
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Phenolic content
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tomato