A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)
This study was done in order to determine the presence of antioxidant and the level of antioxidant activity of garlic (Allium sativum) and shallot (Allium cepa). Garlic and shallot have been the most common ingredients in the preparation of Malaysian cuisines and it has been long-held belief that...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2008
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/12813/ http://irep.iium.edu.my/12813/ http://irep.iium.edu.my/12813/1/2008_iCAST_Kamarul.pdf |