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Volumn 7, Issue 7, 2014, Pages 2152-2157

Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic (Allium sativum L.)

Author keywords

Antioxidant activity; Degradation kinetics; Garlic; Thiosulfinates

Indexed keywords

ACTIVATION ENERGY; DEGRADATION; RATE CONSTANTS;

EID: 84901647543     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1282-1     Document Type: Article
Times cited : (30)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.