Effect of different cooking methods on antioxidant properties of Tomato (<i>Lycopersicon</i> <i>esculentum</i>)
Tomato (<em>Lycopersicon esculentum</em>) is one of the rich sources of antioxidants, mainly, lycopene which is known to be associated with decreased risks of chronic diseases. However, cooking influences the antioxidant properties of vegetables. Therefore, this study aimed to determine...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science, University of Peradeniya, Sri Lanka
2019-03-01
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| Series: | Ceylon Journal of Science |
| Subjects: | |
| Online Access: | https://cjs.sljol.info/articles/7592 |