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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Hlavní autoři:	Jolanta Wawrzyniak, Agnieszka Drożdżyńska
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-08-01
Edice:	Applied Sciences
Témata:	garlic extract hot air drying antimicrobial activity allicin thiosulfinates total phenolic content
On-line přístup:	https://www.mdpi.com/2076-3417/14/15/6756
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