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Antioxidant effects of supercritical fluid garlic extracts in canned artichokes
The effects of adding supercritical carbon dioxide extracts of garlic (at two different concentrations of allicin) on select chemical indices in extra-virgin olive oil used to canned artichokes were studied. Tests were performed after processing and over a storage period of 1 year. A sensorial test...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147697/ https://ncbi.nlm.nih.gov/pubmed/28017989 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2352-3 |
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