An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak

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An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak

The uses of indigenous plants vary amongst native communities, from being consumed as vegetables, used as flavourings or added as an aromatic enhancer. However, records of their traditional use are sparse and most of the native knowledge on applications of these indigenous plants has not been pass...

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Bibliographic Details
Main Authors:	Nurul Aisyah Yusli, Noorasmah Saupi, Shiamala Devi Ramaiya, Yu Abit Lirong
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2021
Online Access:	http://journalarticle.ukm.my/18887/ http://journalarticle.ukm.my/18887/1/105-115%2B%2B%2BNoorasmah%2BSaupi.pdf

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