Preparation of deodorized antioxidant rich extracts from 15 selected spices through optimized aqueous extraction
Kim Wei Chan1,2*, Shahid Iqbal2,3, Nicholas M. H. Khong2 and Abdul Salam Babji1
1Food Science Programme, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, National University of Malaysia, 43600 Bangi, Selangor, Malaysia.
2Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
3Department of Chemistry, University of Sargodha, Sargodha-40100-Pakistan.
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