Factors influencing the stability of garlic thiosulfinates

Food Science and Biotechnology

Volumn 23, Issue 5, 2014, Pages 1593-1600

  Lee, Seul Yi ^a   Kim, Dong Sub ^b   Kyung, Kyu Hang ^a  

^a Sejong University   (South Korea)

^b Shinhan University   (South Korea)

Author keywords

antimicrobial activity; garlic; natural food preservative; thiosulfinate stability

Indexed keywords

FATTY ACIDS; FOOD PRESERVATION; FOOD PRESERVATIVES; MICROORGANISMS; OILS AND FATS;

ANTI-MICROBIAL ACTIVITY; DEGREE OF UNSATURATIONS; FOOD COMPONENTS; FREE AMINO ACIDS; GARLIC; LOW TEMPERATURES; NATURAL FOOD PRESERVATIVES; NATURAL PRESERVATIVES;

STABILITY;

ALLIUM SATIVUM;

EID: 84918582847     PISSN: 12267708     EISSN: 20926456     Source Type: Journal    
DOI: 10.1007/s10068-014-0216-z     Document Type: Article

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