Nurul Aisyah Yusli

Nutrient composition, antioxidant activity and sensory properties of ready-to-use product from food flavouring plants Syzygium polyanthum (Wight) Walp.

Utilization of Syzygium polyanthum (Wight) Walp. as a food flavouring and aroma enhancer plants seems to diminish over time. From a preliminary study, this problem is due to the difficulty of collecting the plants from the wild, longer preparation time and shorter shelf life even though it has the potential to be comme...