HS–GC/MS volatile profile of different varieties of garlic and their behavior under heating-Reference-Cited by-同舟云学术

HS–GC/MS volatile profile of different varieties of garlic and their behavior under heating

Published:2016-03-22 Issue:14 Volume:408 Page:3843-3852
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

Molina-Calle María,Priego-Capote Feliciano,de Castro María D. Luque

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00216-016-9477-0.pdf

Reference22 articles.

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2. Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. Onions-A global benefit to health. Phytoher Res. 2002;16(7):603–15.

3. FAOSTAT. Food and Agriculture Organization of the United Nations Statistics Division. http://faostat3.fao.org/browse/Q/QC/E . Accessed 25 Nov 2015.

4. Pasteur L. Mémoire sur la fermentation appelée lactique. Ann Chim Phys. 1858;52:404–18.

5. Corzo-Martínez M, Corzo N, Villamiel M. Biological properties of onions and garlic. Trends Food Sci Technol. 2007;18(12):609–25.

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