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

Senarathna, S.M.A.C.U.Wijerathne, D.K.Karandawala, K.W.P.D.Sarananda, K.H.2020-08-182020-08-182016Tropical Agriculturist, 164:p.109-120https://dl-doa.nsf.gov.lk/handle/1/2514Antioxidant acitivityAscorbic acid contentLeafy vegetablesTotal polyphenol contentDetermination 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 LankaArticle