Fructo-oligosaccharide changes during the storage of dehydrated commercial garlic and onion samples

International Journal of Food Science and Technology

Volumn 44, Issue 5, 2009, Pages 947-952

  Cardelle Cobas, Alejandra ^a,b   Costo, Rocío ^a   Corzo, Nieves ^a   Villamiel, Mar ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTO DE CIENCIA DE MATERIALES DE MADRID   (Spain)

Author keywords

Fructo oligosaccharides; Garlic; Hydrolysis; Maillard reaction; Onion; Quality

Indexed keywords

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 64549126589     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01752.x     Document Type: Article

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