Impact of processing on sulfur compounds in garlic

European Food Research and Technology 2026

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Authors: Yongjiao Wang, Xinhui Wang, Minhao Xie, Hui Xu, Jianhui Liu, AnXiang Su, Fei Pei, Wenjian Yang
DOI: 10.1007/s00217-025-04932-6
Cited by: 3
References: 176

Fields of Study & Subjects

Garlic and Onion Studies Food Drying and Modeling Phytochemicals and Antioxidant Activities

Publication details

Journal / source
European Food Research and Technology
Publisher
Springer Science and Business Media LLC
Volume
252
Issue
2
Publication date
22 January 2026
Language
EN