Open AccessThe Effects of Boiling, Stir-Frying and Microwave Cooking on the Antioxidant Potential of Local Brinjal Variety (Solanum melongena) Available in Jaffna District
Author(s) -
T. Sivanathan,
Subajiny Sivakanthan,
S. Vasantharuba
Publication year - 2019
Publication title -
the international conference on food quality safety and security
Language(s) - English
Resource type - Conference proceedings
ISSN - 2602-859X
DOI - 10.17501/foodqualss.2018.2107
Subject(s) - melongena , solanum , boiling , microwave , horticulture , botany , biology , chemistry , engineering , organic chemistry , telecommunications