Effects of Indigenous Reed (Typha latifolia) Salt and Iodized Commercial Salt on Total Phenolic and Total Flavonoid Contents and Antioxidant Activity of Garlic (Allium sativum L.)
Thandiwe Alide, Phanice Wangila & Ambrose Kiprop · Asian Journal of Applied Chemistry Research · 2020
Aim: The use of natural food additives such as garlic, ginger, turmeric and indigenous reed salts is increasing over synthetic ones due to their availability, affordability and the mental picture that ‘‘natural is safe’’. Food is usually cooked in the presence of other additives...
Open access
Research Article
10.9734/ajacr/2020/v6i330165