Impact of Dried Garlic on the Kinetics of Bacterial Growth in Connection with Thiosulfinate and Total Phenolic Content
The health properties of garlic (<i>Allium sativum</i> L.) are attributed to thiosulfinates, flavonoids, phenols, and bioactive polysaccharides. These compounds, however, can degrade during processing methods. As hot air-drying is a commonly used preservation method due to its relatively simple oper...
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2024-08-01
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| Schriftenreihe: | Applied Sciences |
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| Online-Zugang: | https://www.mdpi.com/2076-3417/14/15/6756 |
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