Nutritional composition of commercial pickled garlic-Reference-Cited by-同舟云学术

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Nutritional composition of commercial pickled garlic

Published:2004-08-07 Issue:4 Volume:219 Page:
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Casado FranciscoJavier,L�pez Antonio,Rejano Luis,S�nchez AntonioHiginio,Monta�o Alfredo

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-1003-5.pdf

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the Nutritional-Nutraceutical Composition and Phytochemical Potential of Garlic Agents in Preclinical and Clinical Studies With a Focus on Drug Likeness;Journal of Herbal Medicine;2024-08

2. Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure;Molecules;2022-10-02

3. New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria;Food Research International;2022-07

4. Effect of different drying techniques and packaging materials on garlic (Allium sativum) powder;The Indian Journal of Agricultural Sciences;2022-06-14

5. Effect of Brine fermented Pickling to Physicochemical, Anti-nutritional, and Microbiological Attributes of Pickled gboma Eggplant (Solanum macrocarpon);Journal of Pure and Applied Microbiology;2022-01-10

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