Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder
CYTA: journal of food, 2022-12, Vol.20 (1), p.111-119 [Peer Reviewed Journal]2022 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2093400
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