Home-cooked garlic remains a healthy food

Autor: Alejandra Beatriz Camargo, Roxana Elizabeth González, Jorgelina Cecilia Altamirano, Daniela Ana Locatelli

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Functional Foods, Vol 16, Iss, Pp 1-8 (2015)

Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. The aim of this study was to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6da911058d246d0a33852ba7d3aebc66
http://www.sciencedirect.com/science/article/pii/S1756464615001851

The Effect of Different Storage Conditions on Phytochemical Composition, Shelf-Life, and Bioactive Compounds of Voghiera Garlic PDO.

Autor: Tedeschi, Paola, Brugnoli, Federica, Merighi, Stefania, Grassilli, Silvia, Nigro, Manuela, Catani, Martina, Gessi, Stefania, Bertagnolo, Valeria, Travagli, Alessia, Caboni, Maria Fiorenza, Cavazzini, Alberto

Publikováno v: Antioxidants; Feb2023, Vol. 12 Issue 2, p499, 15p