Effect of cooking on ascorbic acid and total polyphenol content and antioxidant activity of selected vegetables
Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Agriculture, Peradeniya
Abstract
Description
Keywords
Food, Antioxidant activity, Ascorbic acid content, Cooking, Total polyphenol content, Vegetables
Citation
Annals of the Sri Lanka Department of Agriculture, 19(1):p.16-26