Antioxidant study of garlic and red onion: a comparative study
Garlic (Allium sativum L.) and red onion (Allium cepa L.) are among the most common ingredients in Malaysian cuisines. These two Allium species are believed to possess medicinal properties including antioxidants. Accordingly, the aim of this study was to compare antioxidant level and activities...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2011
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/7982/1/J6745_75284a676eabd3545c415a226d0ec5c0.pdf http://eprints.uthm.edu.my/7982/ |
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