Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic

标题
Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
作者
关键词
Garlic, Cooked garlic, Organosulfur compounds, Bioaccessibility, Permeability, Blood stability, Food analysis, Food composition
出版物
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 70, Issue -, Pages 49-53
出版商
Elsevier BV
发表日期
2018-03-31
DOI
10.1016/j.jfca.2018.03.008

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