Effect of different cooking methods on antioxidant properties of Tomato (Lycopersicon esculentum)
DOI: https://doi.org/10.4038/cjs.v48i1.7592 | Journal eISSN: 2513-230X
Language: English
Page range: 85 - 90
Published on: Mar 8, 2019
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2019 S. Thanuja, S. Sivakanthan, S. Vasantharuba Vasantharuba, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.