Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification

Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of garlic water-soluble compounds (GWSC), encompassing...

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Detalles Bibliográficos
Autores principales: Bravo-Núñez, Ángela, Golding, Matt, Gómez, Manuel, Matia-Merino, Lara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606844/
https://www.ncbi.nlm.nih.gov/pubmed/37893614
http://dx.doi.org/10.3390/foods12203721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606844/
https://www.ncbi.nlm.nih.gov/pubmed/37893614
http://dx.doi.org/10.3390/foods12203721

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