Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder

Las variedades de ajo y los métodos de secado afectaron las propiedades físicas, los compuestos bioactivos y la capacidad antioxidante del polvo de ajo seco

Hao Gonga College of Food Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Tao Wangb Department of Chemistry Engineering, Xuzhou College of Industrial Technology, Xuzhou, ChinaView further author information

Yu Huaa College of Food Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Wei-Dong Wanga College of Food Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Cong Shia College of Food Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Hai-Xu Xua College of Food Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Lu-Lu Lia College of Food Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Dan-Ping Zhanga College of Food Engineering, Xuzhou University of Technology, Xuzhou, ChinaView further author information

Nan-Nan Yua College of Food Engineering, Xuzhou University of Technology, Xuzhou, ChinaCorrespondence[email protected]
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