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.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2019

Volume: 276

Páxinas: 680-691

Tipo: Revisión

DOI: 10.1016/J.FOODCHEM.2018.10.068 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus