Does antioxidant potential of traditional rice varieties vary with processing?
By: T. P. A. U. Thennakoon and S. Ekanayake
Open Access
|Aug 2020DOI: https://doi.org/10.4038/ijms.v8i2.144 | Journal eISSN: 2465-6380
Language: English
Page range: 117 - 130
Published on: Aug 24, 2020
Published by: Faculty of Graduate Studies, University of Sri Jayewardenepura
In partnership with: Paradigm Publishing Services
Keywords:
© 2020 T. P. A. U. Thennakoon, S. Ekanayake, published by Faculty of Graduate Studies, University of Sri Jayewardenepura
This work is licensed under the Creative Commons License.