Analysis of volatile organic compounds in black garlic made of garlic bulbs after harvesting blanched garlic leaves at different growth periods based on <scp>PCA</scp> and headspace‐gas chromatography‐ion mobility spectrometry ( <scp>HS‐GC‐IMS</scp> )-Reference-Cited by-同舟云学术

Analysis of volatile organic compounds in black garlic made of garlic bulbs after harvesting blanched garlic leaves at different growth periods based on PCA and headspace‐gas chromatography‐ion mobility spectrometry ( HS‐GC‐IMS )

Published:2022-03-25 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Liu Zhen¹²,Kang Da‐Cheng²,Li Xin‐Rui²,Liu Ling‐Xiao³,Liu Yun‐Guo²^ORCID

Affiliation:

1. College of Life Science and Technology Xinjiang University China

2. College of Life Sciences Linyi University Linyi China

3. Linyi Academy of Agricultural Sciences Linyi China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16550

Reference28 articles.

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2. A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC

3. Garlic as an antioxidant: the good, the bad and the ugly

4. ChemInform Abstract: Lipoxygenase Inhibitors from the Essential Oil of Garlic. Markovnikov Addition of the Allyldithio Radical to Olefins.

5. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

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