A comparative study on the antioxidant activity in garlic (Allium sativum) and shallot (Allium cepa)

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...

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Bibliographic Details
Main Authors: Che Othman, Siti Fairuz, Kamarudin, Kamarul Rahim, Syed Osman Idid, Syed Zahir Idid, Mohamed Rehan, Aisyah, Koya, Mustapha Suleiman
Format: Proceeding Paper
Language:English
Published: 2008
Subjects:
Q Science (General)
Online Access:http://irep.iium.edu.my/12813/1/2008_iCAST_Kamarul.pdf

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