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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/...
में बचाया:
| में प्रकाशित: | Food Technol Biotechnol |
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| मुख्य लेखकों: | , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
University of Zagreb Faculty of Food Technology and Biotechnology
2018
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| विषय: | |
| ऑनलाइन पहुंच: | 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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