Antioxidant and total phenol contents of selected spices used in Jaffna peninsula

dc.contributor.author	Karthiha, K.
dc.contributor.author	Arasaratnam, V.
dc.contributor.author	Balakumar, S.
dc.date.accessioned	2022-09-26T05:04:30Z
dc.date.available	2022-09-26T05:04:30Z
dc.date.issued	2013
dc.identifier.citation	Proc.of Jaf.Sci Asso, Vol.20, No.1, 2013, pp07	en_US
dc.identifier.uri	http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7183
dc.language.iso	en	en_US
dc.publisher	Jaffna Science Association	en_US
dc.subject	Antioxidant	en_US
dc.subject	Total phenol	en_US
dc.subject	Ascorbic acid	en_US
dc.subject	Gallic acid	en_US
dc.subject	Butylated hydroxyl toluene	en_US
dc.title	Antioxidant and total phenol contents of selected spices used in Jaffna peninsula	en_US
dc.type	Research abstract	en_US