| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404790 | LWT - Food Science and Technology | 2013 | 5 Pages |
Abstract
⺠The changes of constituents and antioxidant activities of alliin extracts after thermal treatment were determined. ⺠S-allylmercaptocysteine (SAMC) and S-Allylcysteine (SAC) were detected after thermal treatment. ⺠SAMC and SAC play important roles in antioxidant activities. ⺠Thermal treatment might be a potential efficient way to obtain antioxidants from garlic.
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Authors
Min Zhang, Na Lei, Tizheng Zhu, Zesheng Zhang,