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Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.)

Prinya Wongsa, Prakash Bhuyar, Krittiya Tongkoom, W. Spreer, Joachim Müller

2022European Food Research and Technology32 citationsDOI

Topics & Concepts

Allium sativumAllicinChemistryOrganosulfur compoundsFood scienceAntioxidantAmylaseFreeze-dryingFlavonoidWater activityChromatographyBotanyBiochemistryEnzymeWater contentOrganic chemistryBiologySulfurGeotechnical engineeringEngineeringGarlic and Onion StudiesPhytochemicals and Antioxidant ActivitiesPineapple and bromelain studies
Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.) | Litcius