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Optimizing conditions for E-and Z-ajoene formation from garlic juice using response surface methodology
The optimum conditions for the formation of E- and Z-ajoene from garlic juice mixed with soybean oil were determined using response surface methodology. A central composite design was used to investigate the effects of three independent variables temperature (°C, X(1)), reaction time (hours, X(2)),...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Blackwell Publishing Ltd
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4237492/ https://ncbi.nlm.nih.gov/pubmed/25473520 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.148 |
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