Effects of Aging Temperature and Time on the Conversion of Garlic (Allium sativum L.) Components
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201107049668493.pdf
Reference22 articles.
1. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
2. A survey of volatile components of someallium species in terms ofs-alk(en)yl-l-cysteine sulphoxides present as flavour precursors
3. Allicin and Allicin-Derived Garlic Compounds Increase Breath Acetone through Allyl Methyl Sulfide: Use in Measuring Allicin Bioavailability
4. Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability
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