Screening of vegetable greens for antioxidant activity: A comparative study on three cooking methods. (Posters)

Files

Post-243E2.pdf (366.54 KB)

Date

Authors

Balasuriya, B M G K.Institute of Fundamental Studies, Natural Products Programme, Kandy

Dharmarathne, H R W.Institute of Fundamental Studies, Natural Products Programme, Kandy,hrwd@ifs.ac.lk

Publisher

Proceedings of the 62nd Annual Session,Part 1- Abstracts

Keywords

Chemical Sciences, -

URI

http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2006/Post-243E2.pdf
https://viduketha.nsf.gov.lk/handle/123456789/11444

Collections

Annual Session Proceedings – Abstracts