Garlic (Allium sativum L.) – the content of bioactive compounds
<p>Genus <em>Allium</em> belongs to the family <em>Alliaceae</em>, which contains more than 600 species. Garlic (<em>Allium sativum</em> L.) is the most popular food ingredient widely used all over the world. During the last few decades, garlic has received...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/830 |