Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals

Food Chemistry

Volumn 64, Issue 4, 1999, Pages 531-535

  Chyau, Charng Cherng ^a   Mau, Jeng Leun ^b  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

2,4 decadienal; Garlic; Microwave heating; Volatile compounds

Indexed keywords

VOLATILE AGENT;

ARTICLE; CONTROLLED STUDY; DRUG DETERMINATION; FOOD PROCESSING; GARLIC; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MICROWAVE COOKING; NONHUMAN; TEMPERATURE;

ALLIUM SATIVUM; SATIVUM;

EID: 0032968929     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00162-9     Document Type: Article

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