Garlic - a panacea for health and good taste?

Nutrition & Food Science

Volumn 96, Issue 1, 1996, Pages 32-35

  Ahmad, John I ^a  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

Author keywords

Diet; Food; Health; Nutrition

Indexed keywords

EID: 30044444514     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346659610105860     Document Type: Article

References (5)

1. Jain, M.K. and Apitz-Castro, R., “Garlic: a product of spilled ambrosia”, Current Science, Vol. 65 No. 2, 1993.
2. Kamm, M., “Onion and garlic”, in Huy, Y. (Ed.), Encyclopaedia of Food Science and Technology, Academic Press, London, 1992.
3. Pino, J., Rosado, A. and Gonzales, A., “Volatile flavour components of garlic essential oil”, Acta Alimentaria, Vol. 20 Nos. 3-4, 1991, pp. 163-71.
4. Rosin, S., Tuorila, H. and Uutela, A., “Garlic, a sensory pleasure or a social nuisance?”, Appetite, Vol. 19, 1992, pp. 133-43.
5. Yang, G.C., Yasai, P.M. and Page, S., “Garlic as antioxidant and free radical scavenger”, Journal of Food and Drug Analysis, Vol. 1 No. 4, 1993, pp. 357-64.