‘Laba’ garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity-Reference-Cited by-同舟云学术

‘Laba’ garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity

Published:2015-10-21 Issue:9 Volume:96 Page:2969-2975
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Tao Dandan¹,Zhou Bing¹,Zhang Luyao¹,Hu Xiaosong¹,Liao Xiaojun¹,Zhang Yan¹

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China

Funder

Science and Technology Fund of the Twelfth Five-Year Plan of China

National Natural Science Foundation of China

Beijing Nova Program

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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5. Effects of garlic extract consumption on blood lipid and oxidant/antioxidant parameters in humans with high blood cholesterol;Durak;J NutrBiochem,2004

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