Extraction, purification, structural features, modifications, bioactivities, structure–activity relationships, and applications of polysaccharides from garlic: A review-Reference-Cited by-同舟云学术

Extraction, purification, structural features, modifications, bioactivities, structure–activity relationships, and applications of polysaccharides from garlic: A review

Published:2024-04 Issue: Volume:265 Page:131165
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Yongwei,Li Lanlan,Ma Xuehong,Liu Ruiting,Shi Rongmei,Zhao Dongsheng,Li Xinxia

Funder

Xinjiang Medical University

Publisher

Elsevier BV

Reference126 articles.

1. Comparative analysis of bioactive compounds in garlic owing to the cultivar and origin;Pacholczyk-Sienicka;Food Chem.,2024

2. Simultaneous microwave-assisted extraction of bioactive compounds from aged garlic;Jiménez-Amezcua;J. Chromatogr. A,2023

3. A novel visualization method for the composition analysis of processed garlic by MALDI-TOF imaging mass spectrometry (MSI) and Q-TOF LC-MS/MS;Li;Food Res. Int.,2023

4. Phenology, growth, yield, and yield-related traits of Ethiopian garlic genotypes. A review;Galgaye;Heliyon,2023

5. Effects of thermal treatment on alliin and its related sulfides during black garlic processing;Liu;LWT,2022

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