Screening of vegetable greens for antioxidant activity: A comparative study on three cooking methods. (Posters)
| dc.contributor.author | Balasuriya, B M G K.Institute of Fundamental Studies, Natural Products Programme, Kandy | |
| dc.contributor.author | Dharmarathne, H R W.Institute of Fundamental Studies, Natural Products Programme, Kandy,hrwd@ifs.ac.lk | |
| dc.date.accessioned | 2026-07-13T18:17:54Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2006/Post-243E2.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/11444 | |
| dc.language.iso | English | |
| dc.publisher | Proceedings of the 62nd Annual Session,Part 1- Abstracts | |
| dc.subject | Chemical Sciences | |
| dc.subject | - | |
| dc.title | Screening of vegetable greens for antioxidant activity: A comparative study on three cooking methods. (Posters) | |
| dc.type | Article |