Antioxidant properties of black plum (Syzygium cumini) fruits and their processed products
| dc.contributor.author | Gunathilake, K.D.P.P.,Department of Food Science and Technology,Faculty of Livestock, Fisheries, & Nutrition.Wayamba University of Sri Lanka,Makandura, Gonawila (NWP) | |
| dc.contributor.author | Kumari, G.U.W.U.P.,Department of Food Science and Technology,Faculty of Livestock, Fisheries, & Nutrition.Wayamba University of Sri Lanka,Makandura, Gonawila (NWP) | |
| dc.date.accessioned | 2026-07-15T03:33:23Z | |
| dc.date.issued | 2017 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2017/221B.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/18274 | |
| dc.language.iso | English | |
| dc.publisher | Sri Lanka Association for the Advancement of Science Proceedings of the 73rd Annual Sessions – 2017 | |
| dc.subject | Agricultural Sciences and Forestry | |
| dc.subject | - | |
| dc.title | Antioxidant properties of black plum (Syzygium cumini) fruits and their processed products | |
| dc.type | Article |