Study of the effect of marination treatment on garlic bioactive compounds through an innovative HPLC-DAD-MS method for alliin and curcuminoids analysis

Publication date: September 2020Source: LWT, Volume 131Author(s): Massimo Ricciutelli, Franks Kamgang Nzekoue, Giovanni Caprioli, Gianni Sagratini, Alessandro Alesi, Giorgia Vici, Valeria Polzonetti

Source: LWT Food Science and Technology - July 8, 2020 Category: Food Science Source Type: research