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Please use this identifier to cite or link to this item: http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7302
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dc.contributor.authorKarthiha, K.-
dc.contributor.authorVasanthy, A.-
dc.contributor.authorBalakumar, S.-
dc.contributor.authorSritharan, K.-
dc.date.accessioned2022-09-26T05:05:45Z-
dc.date.available2022-09-26T05:05:45Z-
dc.date.issued2014-
dc.identifier.citationJUICE, 2014en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7302-
dc.language.isoenen_US
dc.publisherUniversity of Jaffna.en_US
dc.subjectAntioxidanten_US
dc.subjectAscorbic aciden_US
dc.subjectButylated hydroxyl tolueneen_US
dc.subjectGallic aciden_US
dc.subjectTotal phenolen_US
dc.titleAntioxidant and total phenol contents of selected leafy vegetables consumed in Jaffna peninsulaen_US
dc.typeResearch abstracten_US
Appears in Collections:Biochemistry

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