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, F.
- Giambanelli, E.
- D'Alessandro, V.
- D'Antuono, L.F.
Zeitschrift:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Datum der Publikation: 2020
Ausgabe: 312
Art: Artikel