Antioxidant activities of domestic garlic (Allium sativum L.) stems and garlic bulbs according to cooking methods

Journal of the Korean Society of Food Science and Nutrition

Volumn 38, Issue 2, 2009, Pages 188-194

  Chung, Ji Young ^a   Kim, Chang Soon ^b  

^a Changshin University   (South Korea)

^b Changwon National University   (South Korea)

Author keywords

Antioxidant activities; Antioxidant compounds; Cooking methods; Garlic stem

Indexed keywords

ALLIUM SATIVUM;

EID: 68949136590     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2009.38.2.188     Document Type: Article

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