Food and Nutrition Sciences
Vol.4 No.8A(2013), Paper ID 35298, 9
pages
DOI:10.4236/fns.2013.48A022
A Comparative Study on the Total Antioxidant and Antimicrobial Potentials of Ethanolic Extracts from Various Organ Tissues of Allium spp.
Tsan-Chang Chang, Hui-Ting Chang, Shang-Tzen Chang, Sun-Fa Lin, Yi-Huang Chang, Hung-Der Jang
Department of Nursing, Mackay Medicine, Nursing and Management College, Taipei, Chinese Taipei
School of Forestry and Re- source Conservation, National Taiwan University, Taipei, Chinese Taipei
School of Forestry and Re- source Conservation, National Taiwan University, Taipei, Chinese Taipei
Sunshin Area Farmer’s Association, Yi-Lan County, Chinese Taipei
Department of Food Science, Yuanpei University, Hsinchu, Chinese Taipei
Department of Food Science, Yuanpei University, Hsinchu, Chinese Taipei
Copyright © 2013 Tsan-Chang Chang, Hui-Ting Chang, Shang-Tzen Chang, Sun-Fa Lin, Yi-Huang Chang, Hung-Der Jang et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
T. Chang, H. Chang, S. Chang, S. Lin, Y. Chang and H. Jang, "A Comparative Study on the Total Antioxidant and Antimicrobial Potentials of Ethanolic Extracts from Various Organ Tissues of
Allium spp.,"
Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 182-190. doi:
10.4236/fns.2013.48A022.