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Change in carbohydrate and enzymes from harvest to sprouting in garlic
Changes in carbohydrates, enzymes, and pigments were investigated in the Red Garlic (Allium sativum L.) cv. Azarshahr bulbs in storage from harvest to sprouting. For storage period, garlic cloves of the same diameter with 3–4 g weight were arranged in dark condition and exposed to 4 and 21°C, separa...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867757/ https://www.ncbi.nlm.nih.gov/pubmed/27247767 http://dx.doi.org/10.1002/fsn3.299 |