The effect of cooking methods on total phenolic and antioxidant activity of selected 'ulam'
This study was conducted to determine the total phenolic content and antioxidant activity of selected green vegetables
| Main Author: | |
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| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2007.
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BILIK ARKIB
| Call Number: |
LP 51 FASM 3 2007 |
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| Accession | Item Category | Format | Status | Notes |
|---|
| 1100090046 | LAPORAN PROJEK | Book | AVAILABLE |