Effect of cooking on ascorbic acid and total polyphenol content and antioxidant activity of selected vegetables

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dc.contributor.authorSenarathne, S.M.A.C.U.
dc.contributor.authorPeduruwewa, P.S.
dc.contributor.authorJeewanthi, P.W.
dc.contributor.authorWijesinghe, W.A.J.P.
dc.contributor.authorWijerathne, D.K.
dc.contributor.authorKarandawala, K.W.P.D.
dc.contributor.authorFernando, H.R.P.
dc.contributor.authorHettiarachchi, D.N.
dc.date.accessioned2019-10-17T06:16:25Z
dc.date.available2019-10-17T06:16:25Z
dc.date.issued2017
dc.identifier.citationAnnals of the Sri Lanka Department of Agriculture, 19(1):p.16-26
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/1518
dc.publisherDepartment of Agriculture, Peradeniya
dc.subjectFood
dc.subjectAntioxidant activity
dc.subjectAscorbic acid content
dc.subjectCooking
dc.subjectTotal polyphenol content
dc.subjectVegetables
dc.titleEffect of cooking on ascorbic acid and total polyphenol content and antioxidant activity of selected vegetables
dc.typeArticle

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