Total phenolic content, antioxidant activity and time of browning of Brinjal (Solanum melongena) as affected by variety and the stage of maturity
| dc.contributor.author | Fernando, K. D. C. S..Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya | |
| dc.contributor.author | Madhujith,T.Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya | |
| dc.contributor.author | Sarananda, K.H..Food Research Unit,Gannoruwa | |
| dc.date.accessioned | 2026-07-13T18:53:12Z | |
| dc.date.issued | 2009 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2009/846E2.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/12344 | |
| dc.language.iso | English | |
| dc.publisher | Proceedings of the 65th Annual Sessions - 2009, Part I - Abstracts | |
| dc.subject | - | |
| dc.title | Total phenolic content, antioxidant activity and time of browning of Brinjal (Solanum melongena) as affected by variety and the stage of maturity | |
| dc.type | Article |