Headspace−GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating

Author:

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

Funder

The Junta de Andalucía and FEDER

Ministerio de Economía y Competitividad

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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

2. Flavorants from garlic, onion and other alliums and their cancer-preventive properties;Block,1993

3. A case-control study of gastric cancer and diet in Italy;Buiatti;International Journal of Cancer,1989

4. Analysis of garlic cultivars using head space solid phase microextraction/gas chromatography/mass spectroscopy;Clemente;Open Food Science Journal,2011

5. International congress of allergology and clinical immunology;Dorsch;Progress in allergy and clinical immunology,1992

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