The Effect of Heating on Useful Components of Garlic

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...

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Bibliographic Details
Main Authors:	H Shirzad, F Taji, M Rafieian
Format:	Article
Language:	fas
Published:	Yasuj University Of Medical Sciences 2011-04-01
Series:	Armaghane Danesh Bimonthly Journal
Subjects:	Garlic Antioxidant Activity Flavonoid
Online Access:	http://armaghanj.yums.ac.ir/browse.php?a_code=A-10-1-277&slc_lang=en&sid=1

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