Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.) - Concepedia

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Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.)

31

Citations

36

References

2022

Year

Prinya Wongsa, Prakash Bhuyar, Krittiya Tongkoom, W. Spreer, Joachim Müller

European Food Research and Technology

Food Chemistryα-Amylase/α-glucosidase InhibitionAllergyAntioxidant ActivityPhytochemicalPhytochemistryMedicinePhenolic Compounds/allicin ContentPolyphenolicsOxidative Stress

References

	Year	Citations

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