Study of the effect of marination treatment on garlic bioactive compounds through an innovative HPLC-DAD-MS method for alliin and curcuminoids analysis
Massimo Ricciutelli, Franks Kamgang Nzekoue, Giovanni Caprioli, Gianni Sagratini, Alessandro Alesi, Giorgia Vici, Valeria Polzonetti
Topics & Concepts
AllicinChemistryAlliinOrganosulfur compoundsMarinationPungencyFood scienceChromatographyHigh-performance liquid chromatographyGARLIC POWDERSulfurOrganic chemistryPepperRaw materialGarlic and Onion StudiesMetal complexes synthesis and propertiesNephrotoxicity and Medicinal Plants