Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

Food Chemistry

Volumn 115, Issue 1, 2009, Pages 371-374

  Queiroz, Yara S ^a   Ishimoto, Emília Y ^a   Bastos, Deborah H M ^a   Sampaio, Geni R ^b   Torres, Elizabeth A F S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b PRONUT FCF/FEA   (Brazil)

Author keywords

Antioxidant activity; Ready to eat garlic products; Shelf life

Indexed keywords

EID: 60749108890     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.105     Document Type: Article

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