Please use this identifier to cite or link to this item:
http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3064| Title: | Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna District |
| Authors: | Thanuja, S. Sivakanthan, S. Vasantharuba, S. |
| Keywords: | Antioxidant;Onion;Cooking;Total flavonoid;Total phenolic conten |
| Issue Date: | 2018 |
| Publisher: | University of Jaffna |
| URI: | http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3064 |
| ISSN: | 2465-6143 |
| Appears in Collections: | ICDA 2018 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 48-page 125.pdf | 688.3 kB | Adobe PDF |  View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.