Changes in antioxidant activity of dehydrated onion and garlic during storage

Food Research International

Volumn 39, Issue 8, 2006, Pages 891-897

  Javier Moreno, F ^a   Corzo Martínez, Marta ^a   Dolores del Castillo, M ^a   Villamiel, Mar ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antioxidant activity; Garlic; Maillard reaction products; Onion

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; ASSAYS; DEHYDRATION; FOOD STORAGE;

ANTIOXIDANT ACTIVITIES; GARLIC; MAILLARD REACTION PRODUCTS; ONION;

AGRICULTURAL PRODUCTS;

AMINO ACIDS; ANTIOXIDANTS; DEHYDRATION; FOOD STORAGE;

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 33746671165     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.03.012     Document Type: Article

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