Evaluation of heat processing temperature and time on functional properties of garlic juice

Journal of Food Science and Nutrition

Volumn 13, Issue 4, 2008, Pages 327-333

  Lee, Youn Ri ^a   Lee, Yun Kyoung ^a   Hwang, In Guk ^a   Woo, Koan Sik ^b   Han, Chung Su ^a   Jeong, Heon Sang ^a  

^a Chungbuk National University   (South Korea)

^b National Institute of Animal Science   (South Korea)

Author keywords

Antioxidant activity; Heated garlic juice; Reducing sugar; Total acidity; Total soluble solid

Indexed keywords

ALLIUM SATIVUM;

EID: 68949115526     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2008.13.4.327     Document Type: Article

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