Determination of Effect of Cooking on Total Polyphenol and Ascorbic Acid Content and Antioxidant Activity of Five Common Green Leafy Vegetables and Curry Leaves
Files
Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Agriculture, Peradeniya
Abstract
Description
Keywords
Food, Green leafy vegetables (GLVs), Polyphenol, Ascorbic acid, Antioxidant
Citation
Annals of the Sri Lanka Department of Agriculture, 18:p.9-12