3 tulemused
BACKGROUND
Shallots (wild garlic/Osghordion) with the scientific name of Allium hertifolium, is one of the most famous plants from the Alliaceae family. For a long time, shallots have been used as a source of food and medicine in Iran. The active ingredients of the plant could be referred to
BACKGROUND
Shallots (wild garlic/Osghordion) with the scientific name of Allium hertifolium, is one of the most famous plants from the Alliaceae family. For a long time, shallots have been used as a source of food and medicine in Iran. The active ingredients of the plant could be referred to
Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble