Please use this identifier to cite or link to this item:
http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3064Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Thanuja, S. | |
| dc.contributor.author | Sivakanthan, S. | |
| dc.contributor.author | Vasantharuba, S. | |
| dc.date.accessioned | 2021-06-30T05:26:04Z | |
| dc.date.accessioned | 2022-07-07T06:32:11Z | - |
| dc.date.available | 2021-06-30T05:26:04Z | |
| dc.date.available | 2022-07-07T06:32:11Z | - |
| dc.date.issued | 2018 | |
| dc.identifier.issn | 2465-6143 | |
| dc.identifier.uri | http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/3064 | - |
| dc.language.iso | en | en_US |
| dc.publisher | University of Jaffna | en_US |
| dc.subject | Antioxidant | en_US |
| dc.subject | Onion | en_US |
| dc.subject | Cooking | en_US |
| dc.subject | Total flavonoid | en_US |
| dc.subject | Total phenolic conten | en_US |
| dc.title | Effect of Different Cooking Methods on Antioxidant Properties of Onion (Allium cepa L.) Grown in the Jaffna District | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | ICDA 2018 | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 48-page 125.pdf | 688.3 kB | Adobe PDF |  View/Open |
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