Deodorization of garlic odor by spearmint, peppermint, and chocolate mint leaves and rosmarinic acid-Reference-Cited by-同舟云学术

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Deodorization of garlic odor by spearmint, peppermint, and chocolate mint leaves and rosmarinic acid

Published:2017-10 Issue: Volume:84 Page:160-167
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Castada Hardy Z.^ORCID,Mirondo Rita,Sigurdson Gregory T.,Mónica Giusti M.,Barringer Sheryl^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Intake of garlic and its bioactive components;Amagase;Journal of Nutrition,2001

2. Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems;Barrett;Journal of Food Science,2007

3. Quantification of rosmarinic acid levels by near infrared spectroscopy in laboratory culture grown spearmint plantlets;Berhow;Journal of Near Infrared Spectroscopy,2008

4. The chemistry of garlic and onions;Block;Scientific American,1985

5. The organosulfur chemistry of the genus Allium – implications for the organic chemistry of sulfur;Block;Angewandte Chemie International Edition,1992

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