Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic ( Allium sativum L.)

✍ Scribed by de Queiroz, Yara S.; Antunes, Patrícia B.; Vicente, Silvio J. V.; Sampaio, Geni R.; Shibao, Julianna; Bastos, Deborah H. M.; Torres, Elizabeth A. F. da S.

• Book ID: 125445184
• Publisher: John Wiley and Sons
• Year: 2013
• Tongue: English
• Weight: 676 KB
• Volume: 49
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/ijfs.12428