Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 13, 2012, Pages 3485-3491

  Beato, Victor Manuel ^a   Sánchez, Antonio Higinio ^a   De Castro, Antonio ^a   Montaño, Alfredo ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Allium sativum L.; garlic; organosulfur compounds; pickles; preservation; processing; storage

Indexed keywords

ALLIUM SATIVUM; GARLIC; HOT WATER; ORGANOSULFUR COMPOUNDS; PICKLES; REFRIGERATED STORAGES; ROOM TEMPERATURE; STORAGE TIME;

AMINO ACIDS; BLANCHING; ENERGY STORAGE; FERMENTATION; PEPTIDES; PROCESSING; WOOD PRESERVATION;

SULFUR COMPOUNDS;

SULFUR DERIVATIVE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; GARLIC; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; TIME;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD HANDLING; GARLIC; LACTOBACILLUS; SULFUR COMPOUNDS; TIME FACTORS;

ALLIUM SATIVUM;

EID: 84859390578     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3002075     Document Type: Article

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