CyTA - Journal of Food
Volume 17, 2019 - Issue 1
Articles
Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic
Efecto que conlleva la trituración y el calentamiento del ajo en la formación de compuestos organosulfurados volátiles
Éva Varga-VisiFaculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, HungaryCorrespondence[email protected]
https://orcid.org/0000-0001-8613-0620View further author information
https://orcid.org/0000-0001-8613-0620View further author information, Ildikó JócsákFaculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungaryhttps://orcid.org/0000-0002-1958-6377View further author information
https://orcid.org/0000-0002-1958-6377View further author information, & György VégváriFaculty of Agriculture and Environmental Sciences, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungaryhttps://orcid.org/0000-0003-3441-1089View further author information
https://orcid.org/0000-0003-3441-1089View further author information