Preserving culinary heritage and promoting sustainability: an overview of botanical nutrition regarding herbs and spices used on the territory of today’s Cameroon-Reference-Cited by-同舟云学术

Preserving culinary heritage and promoting sustainability: an overview of botanical nutrition regarding herbs and spices used on the territory of today’s Cameroon

Published:2024-07-11 Issue:7 Volume:4 Page:
ISSN:2662-9283
Container-title:SN Social Sciences
language:en
Short-container-title:SN Soc Sci

Author:

Dongmo Fabrice Fabien Dongho^ORCID,Zangueu Calvin Bogning,Asongni William Djeukeu,Tsopgni Wilfried Dongmo Tekapi,Tchoutezou Guy Herman Zanguim,Dongmo Jasmine Nguimfack,Tchuenbou-Magaia Fideline Laure,Etame Rebecca Madeleine Ebelle,Sameza Modeste Lambert,Gouado Inocent,Ngane Rosalie Anne Ngono

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s43545-024-00910-z.pdf

Reference114 articles.

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3. Adeeyo AO, Ndou TM, Alabi MA, Mkoyi HD, Enitan EM, Beswa D, Makungo R, Odiyo JO (2021) Structure: activity and emerging applications of spices and herbs. In: Herbs and spices-new processing technologies. IntechOpen. https://doi.org/10.5772/intechopen.99661

4. Agbor GA, Oben FE, Ngogang YJ, Xinxing C, Vinson JA (2005) Antioxidant capacity of some herbs/spices from Cameroon: a comparative study of two methods. J Agric Food Chem 53(17):6819–6824. https://doi.org/10.1021/jf050445c

5. Akerreta S, Cavero RY, López V, Calvo MS (2007) Analyzing factors that influence the folk use and phytonomy of 18 medicinal plants in Navarra. J Ethnobiol Ethnomed 3:16. https://doi.org/10.1186/1746-4269-3-16