Vitamin content and amino acid composition of pickled garlic processed with and without fermentation

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 24, 2004, Pages 7324-7330

  Montaño, Alfredo ^a   Casado, Francisco Javier ^a   De Castro, Antonio ^a   Sánchez, Antonio Higinio ^a   Rejano, Luis ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Allium sativum L.; Amino acids; Blanching; Fermentation; Garlic; Nutritional composition; Pickles; Preservation; Processing; Storage; Vitamins

Indexed keywords

ALPHA TOCOPHEROL; AMINO ACID; ASCORBIC ACID; LEUCINE; RIBOFLAVIN; THIAMINE; VITAMIN; WATER;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL COMPOSITION; FERMENTATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; FREEZING; GARLIC; NUTRITIONAL VALUE;

ALPHA-TOCOPHEROL; AMINO ACIDS; FERMENTATION; FOOD HANDLING; GARLIC; RIBOFLAVIN; THIAMINE; VITAMINS;

ALLIUM; ALLIUM SATIVUM;

EID: 9344227894     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040210l     Document Type: Article

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