EFFECT OF BOILING ON THE ANTIOXIDANT ACTIVITY AND ANTI-MICROBIAL ACTIVITY OF MILK NATIVE TO SRI LANKA

dc.contributor.author	Mohamed, Fathima Nafla
dc.contributor.author	Kandiah, Mathivathani
dc.date.accessioned	2021-08-10T06:48:25Z
dc.date.available	2021-08-10T06:48:25Z
dc.date.issued	2016-03-31
dc.identifier.issn	2659-2193
dc.identifier.uri	http://220.247.247.85:8081/handle/123456789/40905
dc.description	Nutrition, School of Science, BMS, Sri Lanka	en_US
dc.publisher	GARI Publisher	en_US
dc.relation.ispartofseries	Volume. 02;Issue. 01
dc.subject	Phenolic content	en_US
dc.subject	ABTS	en_US
dc.subject	Anti-microbial	en_US
dc.subject	Antioxidant activity	en_US
dc.subject	Public health	en_US
dc.title	EFFECT OF BOILING ON THE ANTIOXIDANT ACTIVITY AND ANTI-MICROBIAL ACTIVITY OF MILK NATIVE TO SRI LANKA	en_US
dc.type	Article	en_US
dc.identifier.accno	53564	en_US