Changes in antioxidant activity of dehydrated onion and garlic during storage

Author:

Javier Moreno F.,Corzo-Martı´nez Marta,Dolores del Castillo M.,Villamiel Mar

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Quality changes of onion (Allium cepa L.) as affected by the drying process;Adam;Die Nahrung,2000

2. ADOGA. (1976). Official standards and methods of the American dehydrated onion and garlic association for dehydrated onion and garlic products. San Francisco, CA: ADOGA.

3. AOAC. (1990). Method 920.165. Official methods of analysis of the association of official analytical chemist. In K. Helrich, (Ed), (15th ed.), Vol. 2, (P. 1000). Arlington, VA: Association of Official Analytical Chemists.

4. Dose-dependent induction of endogenous antioxidants in rat heart by chronic administration of garlic;Banerjee;Life Science,2002

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

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