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Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage.
Li, Xiude; Teng, Wendi; Liu, Guangmin; Guo, Fengyu; Xing, Hanzhu; Zhu, Yahui; Li, Jinwang.
Affiliation
  • Li X; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Teng W; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Liu G; Key Laboratory of Functional Dairy, Ministry of Education, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
  • Guo F; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China.
  • Xing H; Key Laboratory of Functional Dairy, Ministry of Education, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
  • Zhu Y; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
  • Li J; Key Laboratory of Functional Dairy, Ministry of Education, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
Foods ; 11(16)2022 Aug 10.
Article in En | MEDLINE | ID: mdl-36010398
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Country of publication: