Retention of Bioactive Compounds During Domestic Processing of Croatian Domestic Garlic (Allium sativum L.)

The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through different thermal treatments. The predominant phenolics in fresh garlic expressed per fresh mass were p-coumaric (10.79 mg/...

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Detalles Bibliográficos
Autores principales: Pedisić, Sandra, Zorić, Zoran, Miljanović, Anđela, Šimić, Danijela, Repajić, Maja, Dragović-Uzelac, Verica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Materias:
Scientific Notes
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399714/
https://www.ncbi.nlm.nih.gov/pubmed/30923456
http://dx.doi.org/10.17113/ftb.56.04.18.5709

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399714/
https://www.ncbi.nlm.nih.gov/pubmed/30923456
http://dx.doi.org/10.17113/ftb.56.04.18.5709

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