Allium Discoloration: Color Compounds Formed during Greening of Processed Garlic

  1. Kubec, R.
  2. Curko, P.
  3. Urajová, P.
  4. Rubert, J.
  5. Hajšlová, J.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Année de publication: 2017

Volumen: 65

Número: 48

Pages: 10615-10620

Type: Article

DOI: 10.1021/ACS.JAFC.7B04609 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus