Potential antioxidants in ancient cooking condiments: a review

dc.contributor.author	Manuha, M.I.
dc.contributor.author	Farzana, M.U.Z.N.
dc.contributor.author	Nazeem, M.H.M.
dc.contributor.author	Fowzuya, A.W.S.
dc.contributor.author	Paranagama, P.A.
dc.date.accessioned	2015-01-28T08:39:05Z
dc.date.available	2015-01-28T08:39:05Z
dc.date.issued	2014
dc.identifier	Chemistry	en_US
dc.identifier.citation	MI Manuha, MUZN Farzana, Nazeem MHM, Fowzuya AWS, Paranagama PA.2014. Potential antioxidants in ancient cooking condiments: a review. Proceedings: 2nd International Conference on Unani, Ayurveda, Siddha & Traditional Medicine. Institute of Indigenous Medicine, University of Colombo, Rajagiriya. pp 55.	en_US
dc.identifier.uri	http://repository.kln.ac.lk/handle/123456789/5206
dc.language.iso	en	en_US
dc.publisher	Institute of Indigenous Medicine, University of Colombo	en_US
dc.subject	Antioxidants	en_US
dc.subject	condiments	en_US
dc.subject	DPPH	en_US
dc.subject	spices	en_US
dc.title	Potential antioxidants in ancient cooking condiments: a review	en_US
dc.type	Article	en_US