The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts
Lemongrass (Cymbopogon citratus), curry leaves (Murrya koenigii), turmeric (Curcuma longa) and ginger (Zingiber officinale) are frequently used as ingredients in food industry. Recent researches proved these plants contain phytochemicals which contributes to antioxidant properties. However, the eval...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
UTHM
2018
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| Materias: | |
| Acceso en línea: | http://eprints.uthm.edu.my/5016/1/AJ%202018%20%28469%29.pdf |