%0 Journal Article
%T Effect of different cooking methods on antioxidant properties of Tomato (Lycopersicon esculentum)
%J Ceylon Journal of Science
%D 2019
%R 10.4038/cjs.v48i1.7592
%K Antioxidants
%K Flavonoid content
%K Phenolic content
%K Tomato
%U https://cjs.sljol.info/articles/10.4038/cjs.v48i1.7592/