Determination of efffect of cooking on total polyphenol content, ascorbic acid content and antioxidant activity of five common green leafy vegetables and curry leaves in Sri Lanka

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Date

2016

Authors

Senarathna, S.M.A.C.U.
Wijerathne, D.K.
Karandawala, K.W.P.D.
Sarananda, K.H.

Journal Title

Journal ISSN

Volume Title

Publisher

Department of Agriculture, Peradeniya

Abstract

Description

Keywords

Antioxidant acitivity, Ascorbic acid content, Leafy vegetables, Total polyphenol content

Citation

Tropical Agriculturist, 164:p.109-120

URI

https://dl-doa.nsf.gov.lk/handle/1/2514

Collections

Tropical Agriculturist (TA)

Endorsement

Review

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