Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities
Gunathilake, K.D.P.P.; Ranaweera, K.K.D.S.; Rupasinghe, H.P.V. Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities. Plants 2018, 7, 22. https://doi.org/10.3390/plants7010022
Gunathilake KDPP, Ranaweera KKDS, Rupasinghe HPV. Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities. Plants. 2018; 7(1):22. https://doi.org/10.3390/plants7010022
Chicago/Turabian StyleGunathilake, K. D.P.P.; Ranaweera, K. K.D.S.; Rupasinghe, H. P.V. 2018. "Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities" Plants 7, no. 1: 22. https://doi.org/10.3390/plants7010022