Open AccessProduction and Quality Evaluation of Selected Spices [Ginger (Zingiber officinale), Garlic (Allium Sativum), Tumeric (Curcuma longa) and Clove (Syzygium aromaticum)]
Author(s) -
Sunmonu Basirat Afolake Ojubanire,
Sulaiman Semiu Adedayo,
Agbaje Rafiu,
Olaoye Mufutau Bade,
Israel Temitope Christiana
Publication year - 2022
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2022/v21i11595
Subject(s) - zingiber officinale , curcuma , allium sativum , syzygium , chemistry , potassium , food science , garlic powder , rhizome , tannin , traditional medicine , botany , raw material , biology , medicine , organic chemistry
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