DSpace Repository

Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna District

Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna District

Thanuja, S.; Sivakanthan, S.; Vasantharuba, S.
URI: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3064
Date: 2018

Show full item record

Files in this item

Thumbnail
Name: 48-page 125.pdf
Size: 688.2Kb
Format: PDF
View/Open

This item appears in the following Collection(s)