Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing
出版年份 2014 全文链接
标题
Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing
作者
关键词
-
出版物
JOURNAL OF FOOD BIOCHEMISTRY
Volume 39, Issue 1, Pages 39-47
出版商
Wiley
发表日期
2014-12-02
DOI
10.1111/jfbc.12102
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps
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- A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC
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