Effect of Spice form and Extraction Period on Total Phenolic Content of Selected Ugandan Spices
Biryomumaisho Justus Murokore, Peter Vuzi California, Alex Paul Wacoo, Raphael Wangalwa, Clement Olusoji Ajayi, Hannington Gumisiriza & Agnes Nandutu Masawi · European Journal of Medicinal Plants · 2022
Introduction: Spice consumption is one of the globally recognized healthy nutritional practices. Most spices contain phenolic compounds that may prevent or prolong the onset of non-communicable diseases. The harvesting, processing and preparation procedures of such spices may inf...
Open access
Research Article
10.9734/ejmp/2022/v33i330456