Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic

  1. Beato, V.M.
  2. Sánchez, A.H.
  3. De Castro, A.
  4. Montaño, A.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Year of publication: 2012

Volume: 60

Issue: 13

Pages: 3485-3491

Type: Article

DOI: 10.1021/JF3002075 GOOGLE SCHOLAR
Data source: Scopus