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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dc.contributor.authorSenarathna, S.M.A.C.U.
dc.contributor.authorWijerathne, D.K.
dc.contributor.authorKarandawala, K.W.P.D.
dc.contributor.authorSarananda, K.H.
dc.date.accessioned2020-08-18T05:51:02Z
dc.date.available2020-08-18T05:51:02Z
dc.date.issued2016
dc.identifier.citationTropical Agriculturist, 164:p.109-120
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/2514
dc.publisherDepartment of Agriculture, Peradeniya
dc.subjectAntioxidant acitivity
dc.subjectAscorbic acid content
dc.subjectLeafy vegetables
dc.subjectTotal polyphenol content
dc.titleDetermination 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
dc.typeArticle

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Tropical Agriculturist (TA)