Investigation of the dynamic changes in the chemical constituents of Chinese “Laba” garlic during traditional processing-Reference-Cited by-同舟云学术

Investigation of the dynamic changes in the chemical constituents of Chinese “Laba” garlic during traditional processing

Published:2018 Issue:73 Volume:8 Page:41872-41883
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Liu Jian¹²³⁴⁵,Guo Wei⁵⁶⁴,Yang Minli⁵⁶⁴,Liu Lixia⁵⁶⁴,Huang Shengxiong¹²³⁴,Tao Liang⁷⁸⁹⁴,Zhang Feng⁵⁶⁴^ORCID,Liu Yongsheng¹²³⁴

Affiliation:

1. School of Food Science and Engineering

2. Hefei University of Technology

3. Hefei 230009

4. China

5. Institute of Food Safety, Chinese Academy of Inspection & Quarantine

6. Beijing 100176

7. College of Food Science and Technology

8. Yunnan Agricultural University

9. Kunming 650201

Abstract

In this study, the whole chemical constituents influencing colour, flavor and physiological function of “Laba” garlic during traditional processing have been investigated.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2018/RA/C8RA09657K

Reference56 articles.

1. The Chemistry of Garlic and Onions

2. Biological properties of onions and garlic

3. Polysaccharide from garlic straw: extraction, structural data, biological properties and application to beef meat preservation

4. Aged garlic has more potent antiglycation and antioxidant properties compared to fresh garlic extract in vitro

5. Nutritional and Therapeutic Potential of Garlic and Onion (Allium sp.)

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