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.
Revue:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Année de publication: 2020
Volumen: 312
Type: Article