Analysis of antioxidant in aqueous extracted of selected ulam using ferric reducing antioxidant power (frap) assay / Mohamad Azman Janal Abidin
Ulam refer as a fresh green salad by Malaysians and usually eaten with a bowl of rice as a side dishes. The salads are very good against some diseases and had positive effects that lies in some chemical substances inside the plants such as flavonoids and phenolic compounds that contributes to its...
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| Format: | Student Project |
| Language: | English |
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Faculty Of Applied Sciences
2019
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| Online Access: | https://ir.uitm.edu.my/id/eprint/25171/1/PPb_MOHAMAD%20AZMAN%20JANAL%20ABIDIN%20AS%20C%2019_5.PDF |