Phytochemicals in Sri Lankan Curry Powder

dc.contributor.author	Perera, K. Sarath. D.
dc.contributor.author	Theeshya Dulmini, A. D.
dc.date.accessioned	2022-12-11T05:57:00Z
dc.date.available	2022-12-11T05:57:00Z
dc.date.issued	2022-10
dc.identifier.uri	http://ichemcdr.com:8080/xmlui/handle/123456789/202
dc.description	Pg 54 - 56	en_US
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. However, the types of spices, the mixing ratios, and the process of incorporating them to the dish, varies across regions and countries.	en_US
dc.language.iso	en	en_US
dc.publisher	Institute of chemistry Ceylon	en_US
dc.relation.ispartofseries	39;2
dc.subject	Phytochemicals	en_US
dc.subject	Sri Lankan Curry Powder	en_US
dc.subject	Curry Powder	en_US
dc.title	Phytochemicals in Sri Lankan Curry Powder	en_US
dc.type	Article	en_US