The Effect of Heating on Useful Components of Garlic
Introduction & Objective: Garlic (Allium sativum. L.) is an important dietary herb which its useful compounds may be altered during different processes. The aim of this study was to evaluate the effect of heating on the amounts of allicin, felavonol, felavonoid, total phenolic components, and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Yasuj University Of Medical Sciences
2011-04-01
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| Series: | Armaghane Danesh Bimonthly Journal |
| Subjects: | |
| Online Access: | http://armaghanj.yums.ac.ir/browse.php?a_code=A-10-1-277&slc_lang=en&sid=1 |