Garlic and Leek Sprouts
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-40916-5_19
Reference37 articles.
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2. Antonia Murcia, M., Jiménez, A. M., & Martínez-Tomé, M. (2009). Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Research International, 42(8), 1046–1052. https://doi.org/10.1016/j.foodres.2009.04.012
3. Berthold-Pluta, A., Garbowska, M., Stefańska, I., & Pluta, A. (2017). Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp. Food Microbiology, 65, 221–230. https://doi.org/10.1016/j.fm.2017.03.005
4. Chavatte, N., Lambrecht, E., Van Damme, I., Sabbe, K., & Houf, K. (2016). Abundance, diversity and community composition of free-living protozoa on vegetable sprouts. Food Microbiology, 55(December 2018), 55–63. https://doi.org/10.1016/j.fm.2015.11.013
5. Colín-González, A. L., Santana, R. A., Silva-Islas, C. A., Chánez-Cárdenas, M. E., Santamaría, A., & Maldonado, P. D. (2012a). The antioxidant mechanisms underlying the aged garlic extract- and S-allylcysteine-induced protection. Oxidative Medicine and Cellular Longevity, 2012(1). https://doi.org/10.1155/2012/907162
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