Effect of Repeated Heating on Antioxidant Capacity and Polyphenolic Content of Edible Oils

dc.contributor.author	Weerakoon, T.K.G.N.P.
dc.contributor.author	Jayawardana, N.W.I.A.
dc.contributor.author	Senadheera, S.
dc.contributor.author	Senevirathna, R.M.I.S.K.
dc.date.accessioned	2019-12-03T13:28:45Z
dc.date.available	2019-12-03T13:28:45Z
dc.date.issued	2017
dc.identifier.citation	9th Annual Research Symposium Proceedings, 2017, Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2399
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka, Faculty of Agriculture	en_US
dc.subject	Antioxidant Capacity	en_US
dc.subject	Heated	en_US
dc.subject	Re-Heated Oil	en_US
dc.subject	Total Phenolic Content	en_US
dc.subject	Unheated	en_US
dc.title	Effect of Repeated Heating on Antioxidant Capacity and Polyphenolic Content of Edible Oils	en_US
dc.type	Article	en_US