ShareEffects of irradiation on the volatile compounds of garlic (Allium sativum L.).
Author(s) : WU J. J., YANG J. S., LIU M. S.
Type of article: Article
Summary
Irradiation at 0.15 kilogray led to an immediate drop in diallyl disulfide levels. However, after eight months of storage, levels rose both in irradiated and non-irradiated samples.
Details
- Original title: Effects of irradiation on the volatile compounds of garlic (Allium sativum L.).
- Record ID : 1997-2903
- Languages: English
- Source: J. Sci. Food Agric. - vol. 70 - n. 4
- Publication date: 1996
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