Effect of different processing methods on antioxidant and total phenol content of selected vegetables

dc.contributor.author	Mythini, S.
dc.contributor.author	Vasantharuba, S.
dc.contributor.author	Balakumar, Sandrasegarampillai
dc.contributor.author	Sritharan, K.
dc.date.accessioned	2022-09-26T05:06:26Z
dc.date.available	2022-09-26T05:06:26Z
dc.date.issued	2014
dc.identifier.citation	Procee.of Jaffna Science Association, Vol. 22, No. 1, May 2015	en_US
dc.identifier.uri	http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7352
dc.language.iso	en	en_US
dc.publisher	Jaffna Science Association	en_US
dc.subject	Antioxidant	en_US
dc.subject	Bitter gourd	en_US
dc.subject	Okra	en_US
dc.subject	Processing methods	en_US
dc.subject	Total phenol	en_US
dc.title	Effect of different processing methods on antioxidant and total phenol content of selected vegetables	en_US
dc.type	Research abstract	en_US