Characteristics and antioxidative activity of volatile compounds in heated garlic (Allium sativum)

Food Science and Biotechnology

Volumn 16, Issue 5, 2007, Pages 822-827

  Woo, Koan Sik ^a   Yoon, Hyang Sik ^b   Lee, Youn Ri ^a   Lee, Junsoo ^a   Kim, Dae Joong ^a   Hong, Jin Tae ^a   Jeong, Heon Sang ^a  

^a Chungbuk National University   (South Korea)

^b Chungcheongbuk do Agricultural Research and Extension Services   (South Korea)

Author keywords

Antioxidative activity; Aroma characteristics; Garlic (allium sativum); Heat treatment; Simultaneous steam distillation extraction (SDE)

Indexed keywords

ALLIUM SATIVUM;

EID: 49749100838     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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