Changes of physicochemical components and antioxidant activity of aged garlic at different temperatures

Journal of the Korean Society of Food Science and Nutrition

Volumn 37, Issue 9, 2008, Pages 1174-1181

  Shin, Jung Hye ^a   Choi, Duck Joo ^b   Chung, Mi Ja ^c   Kang, Min Jung ^d   Sung, Nak Ju ^d  

^a Namhae College   (South Korea)

^b Jaeneung College   (South Korea)

^c Kangwon National University   (South Korea)

^d Gyeongsang National University   (South Korea)

Author keywords

Antioxidant activity; Browning compounds; Garlic

Indexed keywords

ALLIUM SATIVUM;

EID: 58649100208     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2008.37.9.1174     Document Type: Article

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