Potential antioxidants in ancient cooking condiments: a review

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dc.contributor.authorManuha, M.I.
dc.contributor.authorFarzana, M.U.Z.N.
dc.contributor.authorNazeem, M.H.M.
dc.contributor.authorFowzuya, A.W.S.
dc.contributor.authorParanagama, P.A.
dc.date.accessioned2015-01-28T08:39:05Z
dc.date.available2015-01-28T08:39:05Z
dc.date.issued2014
dc.identifierChemistryen_US
dc.identifier.citationMI 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.urihttp://repository.kln.ac.lk/handle/123456789/5206
dc.language.isoenen_US
dc.publisherInstitute of Indigenous Medicine, University of Colomboen_US
dc.subjectAntioxidantsen_US
dc.subjectcondimentsen_US
dc.subjectDPPHen_US
dc.subjectspicesen_US
dc.titlePotential antioxidants in ancient cooking condiments: a reviewen_US
dc.typeArticleen_US

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