Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition

出版年份 2017 全文链接

标题

作者

关键词

Allium sativum, Antiradical activity, cooking treatments, Bioactive compounds, OSCs

出版物

FOOD CHEMISTRY

Volume 220, Issue -, Pages 219-224

出版商

Elsevier BV

发表日期

2016-10-08

DOI

10.1016/j.foodchem.2016.10.001

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