Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment

Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment

Reports have indicated that lipid peroxidation is a key factor in soybean daddawa deterioration and Alliums are rich in antioxidants. The present study was carried out to investigate the preservative abilities of aqueous and ethanolic extracts of Onion (Allium cepa L) on stored soybean daddawa compa...

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Bibliographic Details
Main Authors:	Adelodun Kolapo, Temitope Popoola, Flora Oluwafemi
Format:	Article
Language:	English
Published:	Turkish Science and Technology Publishing (TURSTEP) 2020-03-01
Series:	Turkish Journal of Agriculture: Food Science and Technology
Subjects:	antioxidant onion nacl peroxidation preservation soybean daddawa
Online Access:	http://www.agrifoodscience.com/index.php/TURJAF/article/view/2743

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