The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak

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The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak

The use of plants as food flavourings, commonly known as herbs and spices, serves as natural sources of flavour, altering the taste and aroma of dishes with only a small amount. Beyond flavour, these plants also contribute essential antioxidants crucial for human health by inhibiting free radicals t...

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Bibliographic Details
Main Authors:	Nurul Aisyah Yusli, Noorasmah Saupi, Hanisah Kamilah
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2023
Online Access:	http://journalarticle.ukm.my/23132/ http://journalarticle.ukm.my/23132/1/ML%202.pdf

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