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Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic
The amount of volatile bioactive compounds of garlic (Allium sativum L.) can be modified by techniques that involve disintegration of cells or/and heat transfer. In this study, after crushing of garlic, the amount of organic sulfides increased in the headspace in the function of time (P < 0.05),...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2019-01-01
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| Colecção: | CyTA - Journal of Food |
| Assuntos: | |
| Acesso em linha: | http://dx.doi.org/10.1080/19476337.2019.1656288 |
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