Phytochemicals in Sri Lankan Curry Powde
| dc.contributor.author | K. Sarath D. Perera | |
| dc.contributor.author | Theeshya Dulmini,A.D | |
| dc.date.accessioned | 2025-02-06T08:42:57Z | |
| dc.date.available | 2025-02-06T08:42:57Z | |
| dc.date.issued | 2022-09 | |
| dc.description | Guest Articles Page 55-58 | |
| dc.description.abstract | Nowadays people feel the need to enhance their immunity by consuming various nutritional food and beverages. From ancient times, Asian women have been using spices, not only to boost the taste and aroma, but also to add medicinal value to their cuisines. | |
| dc.identifier.uri | https://dr.ichemc.ac.lk/handle/123456789/127 | |
| dc.language.iso | en | |
| dc.relation.ispartofseries | 39; 2 | |
| dc.subject | Curry Powder | |
| dc.subject | Phytochemicals | |
| dc.subject | Sri Lanka | |
| dc.title | Phytochemicals in Sri Lankan Curry Powde | |
| dc.type | Article |
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