Study of the effect of marination treatment on garlic bioactive compounds through an innovative HPLC-DAD-MS method for alliin and curcuminoids analysis
| Autor: | Ricciutelli, Massimo, Nzekoue, Franks Kamgang, Caprioli, Giovanni, Sagratini, Gianni, Alesi, Alessandro, Vici, Giorgia, Polzonetti, Valeria |
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| Zdroj: | In LWT September 2020 131 |
| Databáze: | ScienceDirect |
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