Effect of Processing and Storage Time on the Contents of Organosulfur Compounds in Pickled Blanched Garlic
Author:
Affiliation:
1. Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf3002075
Reference28 articles.
1. Biological properties of garlic and garlic-derived organosulfur compounds
2. Changes in Contents of γ-Glutamyl Peptides and Fructan during Growth ofAllium sativum
3. Changes in Organosulfur Compounds in Garlic Cloves during Storage
4. Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
5. Effect of Genetic Characteristics and Environmental Factors on Organosulfur Compounds in Garlic (Allium sativum L.) Grown in Andalusia, Spain
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