Effect of drying methods on anti-oxidative potential of garlic (Allium sativum L.)
The effects of drying methods and conditions on quality parameters and medicinal properties of garlic (Allium sativum L.) were studied by performing various drying methods including freeze-(FD), vacuum-(VD), and oven-(OD) drying at various drying temperatures (20, 50 and 60°C). Dried garlic obtained...
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| Main Authors: | , , , |
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| 格式: | Book Series |
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2017
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85007079340&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/41420 |
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| 機構: | Chiang Mai University |