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Retention of Bioactive Compounds During Domestic Processing of Croatian Domestic Garlic (Allium sativum L.)
The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through different thermal treatments. The predominant phenolics in fresh garlic expressed per fresh mass were p-coumaric (10.79 mg/...
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| Publicat a: | Food Technol Biotechnol |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Zagreb Faculty of Food Technology and Biotechnology
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6399714/ https://ncbi.nlm.nih.gov/pubmed/30923456 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.56.04.18.5709 |
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