Comparison of Alliin Recovery from Allium sativum L. Using Soxhlet Extraction and Subcritical Water Extraction
Garlic (Allium sativum L.) is an herbaceous plant and is recognised for its numerous medicinal and culinary properties, and it is used in diverse food preparations for its characteristic flavour and aroma. High alliin content increases the formation of allicin, a bioactive compound of garlic. Theref...
| Main Authors: | , , , , , , |
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| 格式: | 文件 |
| 语言: | English English |
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Multidisciplinary Digital Publishing Institute (MDPI)
2022
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| 主题: | |
| 在线阅读: | https://eprints.ums.edu.my/id/eprint/34646/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/34646/1/ABSTRACT.pdf |