An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

  1. Putnik, P.
  2. Gabrić, D.
  3. Roohinejad, S.
  4. Barba, F.J.
  5. Granato, D.
  6. Mallikarjunan, K.
  7. Lorenzo, J.M.
  8. Bursać Kovačević, D.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 276

Orrialdeak: 680-691

Mota: Berrikuspena

DOI: 10.1016/J.FOODCHEM.2018.10.068 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus