Impact of Dried Garlic on the Kinetics of Bacterial Growth in Connection with Thiosulfinate and Total Phenolic Content

The health properties of garlic (<i>Allium sativum</i> L.) are attributed to thiosulfinates, flavonoids, phenols, and bioactive polysaccharides. These compounds, however, can degrade during processing methods. As hot air-drying is a commonly used preservation method due to its relatively...

詳細記述

書誌詳細

出版年:	Applied Sciences
主要な著者:	Jolanta Wawrzyniak, Agnieszka Drożdżyńska
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2024-08-01
主題:	garlic extract hot air drying antimicrobial activity allicin thiosulfinates total phenolic content
オンライン･アクセス:	https://www.mdpi.com/2076-3417/14/15/6756