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

• المؤلفون الرئيسيون: Wongsa P., Spreer W., Sruamsiri P., Müller J.
• التنسيق: Book Series
• منشور في: 2017
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85007110610&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/41423

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...