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Effects 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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