Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing-Reference-Cited by-同舟云学术

Genomic relationship and physiochemical properties among raw materials used for Thai black garlic processing

Published:2020-07-09 Issue:8 Volume:8 Page:4534-4545
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Sunanta Piyachat¹²³^ORCID,Chung Hsiao‐Hang⁴^ORCID,Kunasakdakul Kaewalin⁵⁶,Ruksiriwanich Warintorn⁷⁸^ORCID,Jantrawut Pensak⁷⁸^ORCID,Hongsibsong Surat⁸⁹^ORCID,Sommano Sarana Rose²⁶⁸^ORCID

Affiliation:

1. Interdisciplinary Program in Biotechnology Graduate School Chiang Mai University Chiang Mai Thailand

2. Plant Bioactive Compound Laboratory (BAC) Faculty of Agriculture Chiang Mai University Chiang Mai Thailand

3. Division of Horticulture Department of Plant and Soil Sciences Faculty of Agriculture Chiang Mai University Chiang Mai Thailand

4. Department of Horticulture National Ilan University Yilan City Taiwan

5. Department of Plant Pathology Faculty of Agriculture Chiang Mai University Chiang Mai Thailand

6. Innovative Agriculture Research Center Faculty of Agriculture Chiang Mai University Chiang Mai Thailand

7. Department of Pharmaceutical Sciences Faculty of Pharmacy Chiang Mai University Chiang Mai Thailand

8. Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal Chiang Mai University Chiang Mai Thailand

9. Environment and Health Research Unit Research Institute for Health Science Chiang Mai University Chiang Mai Thailand

Funder

Chiang Mai University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1762

Reference48 articles.

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

2. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment