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Effect of Cooking on Garlic ( Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content

✍ Scribed by Cavagnaro, Pablo F.; Camargo, Alejandra; Galmarini, Claudio R.; Simon, Philipp W.

Book ID
126076367
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
427 KB
Volume
55
Category
Article
ISSN
0021-8561

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The effects of 0.15 kGy gamma irradiation on the content of volatile compounds in garlic bulbs during storage at room temperature were evaluated. The content of diallyl disulphide decreased immediately after irradiation. However, at the end of %month storage both irradiated and unirradiated samples