Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs
Author:
Affiliation:
1. National Research and Development Center for Egg Processing; College of Food Science and Technology; Wuhan Hubei 430070 China
2. College of Life Science and Technology; Huazhong Agricultural University; Wuhan Hubei China
Funder
Special Fund for Agro-Scientific Research in the Public Interest
Modern Agro-Industry Technology Research System
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12541/fullpdf
Reference67 articles.
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2. Antimicrobial and preservative activity of garlic on fresh ground camel meat. Effect of fresh ground garlic segments;Al-Delaimy;J. Sci. Food Agric.,1971
3. Intake of garlic and its bioactive components;Amagase;J. Nutr.,2001
4. Antimicrobial properties of allicin from garlic;Ankri;Microbes Infect.,1999
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