Phenolic Content, Amino Acids, Volatile Compounds, Antioxidant Capacity, and Their Relationship in Wild Garlic (A. ursinum L.)

Allium ursinum L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted through several reactions into various volatile molecules, which are considered the principal flavor compounds of Alliums. In additi...

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Detalles Bibliográficos
Autores principales: Kovačević, Tvrtko Karlo, Major, Nikola, Sivec, Marta, Horvat, Dijana, Krpan, Marina, Hruškar, Mirjana, Ban, Dean, Išić, Nina, Goreta Ban, Smiljana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252502/
https://www.ncbi.nlm.nih.gov/pubmed/37297354
http://dx.doi.org/10.3390/foods12112110

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252502/
https://www.ncbi.nlm.nih.gov/pubmed/37297354
http://dx.doi.org/10.3390/foods12112110

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