Allicin and total phenolic content and antioxidant activity in conventional and organic garlic

Allicin and total phenolic content and antioxidant activity in conventional and organic garlic

Consumers who are interested in a healthy life style are creating a demand for foods rich in natural biologically active compounds. Garlic is a source of many bioactive phytochemicals including polyphenolic and organo-sulfur compounds. This study evaluated allicin content, total phenolic content and...

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書目詳細資料
Main Authors:	Wongsa P., Spreer W., Sruamsiri P., Müller J.
格式:	Book Series
出版:	2017
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85007110610&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/41423
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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