Characteristics of garlic of the Czech origin
| Autor: | A. Grégrová, H. Čížková, I. Bulantová, A. Rajchl, M. Voldřich |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 31, Iss 6, Pp 581-588 (2013) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/539/2012-CJFS |
| Popis: | We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35μmol of pyruvate/g; moisture 55-70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|