Bioavailability of phenols and flavonoids in processed mung Beans and cowpea
By: A. Deen, S. Vindyani, I. Rathnayake, M. J. Damsara, L. Jayasinghe and R. Liyanage
Authors
S. Vindyani
kaushalyasewwandi9595@gmail.com
National Institute of Fundamental Studies, Hanthana Road, Kandy
M. J. Damsara
National Institute of Fundamental Studies, Hanthana Road, Kandy
DOI: https://doi.org/10.4038/cjs.v55i1.8638 | Journal eISSN: 2513-230X
Language: English
Page range: 205 - 211
Published on: Feb 12, 2026
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
© 2026 A. Deen, S. Vindyani, I. Rathnayake, M. J. Damsara, L. Jayasinghe, R. Liyanage, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.