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http://repository.kln.ac.lk/handle/123456789/5206
Full metadata record
DC Field | Value | Language |
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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 |
Appears in Collections: | Chemistry |
Files in This Item:
File | Description | Size | Format | |
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annex 3.pdf | 2.51 MB | Adobe PDF | View/Open |
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