Senarathne, S.M.A.C.U.Peduruwewa, P.S.Jeewanthi, P.W.Wijesinghe, W.A.J.P.Wijerathne, D.K.Karandawala, K.W.P.D.Fernando, H.R.P.Hettiarachchi, D.N.2019-10-172019-10-172017Annals of the Sri Lanka Department of Agriculture, 19(1):p.16-26https://dl-doa.nsf.gov.lk/handle/1/1518FoodAntioxidant activityAscorbic acid contentCookingTotal polyphenol contentVegetablesEffect of cooking on ascorbic acid and total polyphenol content and antioxidant activity of selected vegetablesArticle