The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak
The use of plants as food flavourings, commonly known as herbs and spices, serves as natural sources of flavour, altering the taste and aroma of dishes with only a small amount. Beyond flavour, these plants also contribute essential antioxidants crucial for human health by inhibiting free radicals t...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2023
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| Online Access: | http://journalarticle.ukm.my/23132/1/ML%202.pdf http://journalarticle.ukm.my/23132/ https://jms.mabjournal.com/index.php/mab/issue/view/56 |
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