Evaluation of enzyme-assisted extraction on quality of garlic volatile oil

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1234-1238

  Sowbhagya, H B ^a   Purnima, Kaul T ^a   Florence, Suma P ^a   Appu Rao, A G ^a   Srinivas, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Enzymes; Extraction; Flavour compounds; Garlic; GC MS; Volatile oil

Indexed keywords

CELLULASE; DI 2 PROPENYL TRISULFIDE; ESSENTIAL OIL; FLAVORING AGENT; GARLIC OIL; METHYL 2 PROPENYL TRISULFIDE; POLYGALACTURONASE; PROTEINASE; SULFIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; DILUTION; DISTILLATION; GARLIC; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PHYSICAL CHEMISTRY;

ALLIUM SATIVUM; TETRA;

EID: 55949093687     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.011     Document Type: Article

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