Effect of Different Cooking Methods on the Antioxidant properties of Bitter gourd (Mormodica charantia) Cultivated in Jaffna District
By: S. Thanuja, S. Sivakanthan and S. Vasantharuba
Open Access
|May 2019Authors
S. Vasantharuba
Faculty of Agriculture, University of Jaffna, Kilinochchi
DOI: https://doi.org/10.4038/jas.v14i2.8513 | Journal eISSN: 2386-1363
Language: English
Page range: 111 - 119
Published on: May 1, 2019
Published by: The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2019 S. Thanuja, S. Sivakanthan, S. Vasantharuba, published by The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
This work is licensed under the Creative Commons License.