Physicochemical and textural properties of a Spanish traditional garlic (Allium sativum L.) variety: characterizing distinctive properties of “Fino de Chinchón” garlic

Author:

Ruiz-Aceituno L.ORCID,Lázaro A.

Funder

Comunidad de Madrid

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference49 articles.

1. Rabinowitch HD, Currah L (2002) Allium crop science: recent advances. CABI Publishing

2. Rivlin RS (2001) Historical perspective on the use of garlic. J Nutr 131:951S-954S. https://doi.org/10.1093/jn/131.3.951s

3. Cavallito CJ, Bailey JH (1944) Allicin, the antibacterial principle of Allium sativum L. Isolation, physical properties and antibacterial action. J Am Chem Soc 66:1950–1951. https://doi.org/10.1021/ja01239a048

4. Kemper KJ (2000) Garlic (Allium sativum). Garlic (Allium stivum). Longwood Herbal Task Force Center Holistic Pediat Educ Res 8:36–72

5. Tyagi PS, Chirag P, Poonam D, Dhruv M, Ishita S, Labu ZK, Gupta AK, Patel KN (2013) Importance of garlic (Allium sativum): an exhaustive review. J Drug Discov Ther 1:23–27

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