Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transformed Infrared Spectroscopy
Author:
Affiliation:
1. School of Food Science, P.O. Box 646376, Washington State University, Pullman, Washington 99164-6376, United States
2. Department of Chemical & Materials Engineering, P.O. Box 441021, University of Idaho, Moscow, Idaho 83844-1021, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf201254f
Reference26 articles.
1. Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae)
2. Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity
3. Identification and quantification of valuable plant substances by IR and Raman spectroscopy
4. Antioxidant Functions of Selected Allium Thiosulfinates and S-Alk(en)yl-l-Cysteine Sulfoxides
5. Antioxidant Activity of Several Allium Members
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