Home-cooked garlic remains a healthy food

Journal of Functional Foods

Volumn 16, Issue , 2015, Pages 1-8

  Locatelli, D A ^a,b   Altamirano, J C ^a,b   Gonzalez R E ^b   Camargo, A B ^a,b  

^a Universidad Nacional de Río Cuarto Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

^b UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

Author keywords

Bioactive compounds; Cooking treatments; Garlic; OSCs profile; Pre cooking treatments

Indexed keywords

ALLIUM SATIVUM;

EID: 84937563957     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.04.012     Document Type: Article

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