Antioxidant study of garlic and red onion: a comparative study

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Antioxidant study of garlic and red onion: a comparative study

Garlic (Allium sativum L.) and red onion (Allium cepa L.) are among the most common ingredients in Malaysian cuisines. These two Allium species are believed to possess medicinal properties including antioxidants. Accordingly, the aim of this study was to compare antioxidant level and activities...

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Bibliographic Details
Main Authors:	Che Othman, Siti Fairuz, Idid, Syed Zahir, Koya, Mustapha Suleiman, Mohamed Rehan, Aisyah, Kamarudin, Kamarul Rahim
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 2011
Subjects:	T Technology (General)
Online Access:	http://eprints.uthm.edu.my/7982/ http://eprints.uthm.edu.my/7982/1/J6745_75284a676eabd3545c415a226d0ec5c0.pdf

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