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Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype “Aglio Rosso di Sulmona” (Sulmona Red Garlic)
Ferioli, Federico, Giambanelli, Elisa, D'Alessandro, Vittorio, D'Antuono, L. FilippoVolume:
312
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.126086
Date:
May, 2020
File:
PDF, 624 KB
2020