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

dc.contributor.author	Thanuja, S.
dc.contributor.author	Sivakanthan, S.
dc.contributor.author	Vasantharuba, S.
dc.date.accessioned	2021-06-30T05:26:04Z
dc.date.accessioned	2022-07-07T06:32:11Z
dc.date.available	2021-06-30T05:26:04Z
dc.date.available	2022-07-07T06:32:11Z
dc.date.issued	2018
dc.identifier.issn	2465-6143
dc.identifier.uri	http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3064
dc.language.iso	en	en_US
dc.publisher	University of Jaffna	en_US
dc.subject	Antioxidant	en_US
dc.subject	Onion	en_US
dc.subject	Cooking	en_US
dc.subject	Total flavonoid	en_US
dc.subject	Total phenolic conten	en_US
dc.title	Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna District	en_US
dc.type	Article	en_US