Cargando…
Leek or Garlic? A Chemical Evaluation of Elephant Garlic Volatiles
“Aglione della Valdichiana” is listed among the Traditional Agronomic and Edible Products of Italy, as it is a typical product of the Chiana Valley (Tuscany, Italy). It is also known as “elephant garlic”, due to the dimension of its cloves, and, other than in the Italian Mediterranean area, its pres...
Autores principales: | Ascrizzi, Roberta, Flamini, Guido |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7249167/ https://www.ncbi.nlm.nih.gov/pubmed/32365685 http://dx.doi.org/10.3390/molecules25092082 |
Ejemplares similares
-
The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale)
por: Satyal, Prabodh, et al.
Publicado: (2017) -
Elephant Black Garlic’s Beneficial Properties for Hippocampal Neuronal Network, Chemical Characterization and Biological Evaluation
por: Gavilán, Javiera, et al.
Publicado: (2023) -
Volatile compounds of fresh and processed garlic
por: Abe, Kazuki, et al.
Publicado: (2020) -
Detection of Volatile Metabolites of Garlic in Human Breast Milk
por: Scheffler, Laura, et al.
Publicado: (2016) -
Physicochemical Properties and Biological Activities of Garlic (Allium sativum L.) Bulb and Leek (Allium ampeloprasum L. var. Porrum) Leaf Oil Extracts
por: Lemma, Elias, et al.
Publicado: (2022)