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Optimizing conditions for
<i>E</i>
-and
<i>Z</i>
-ajoene formation from garlic juice using response surface methodology

Optimizing conditions for E -and Z -ajoene formation from garlic juice using response surface methodology

Yoo, Miyoung; Lee, Sanghee; Kim, Sunyoung; Shin, Dongbin

期刊名称Food Science & Nutrition
作者Yoo, Miyoung; Lee, Sanghee; Kim, Sunyoung; Shin, Dongbin
卷第2卷
期第5期
印刷ISSN2048-7177
文件大小593.89KB
发表时间2014-09
DOI10.1002/fsn3.148
页码605-611

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