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The valorisation of garlic (Allium sativum) biologically active compounds

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dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author COVALIOV, Eugenia
dc.contributor.author RADU, Oxana
dc.contributor.author CHIRSANOVA, Aurica
dc.date.accessioned 2024-05-08T11:42:43Z
dc.date.available 2024-05-08T11:42:43Z
dc.date.issued 2023
dc.identifier.citation CAPCANARI, Tatiana et al. The valorisation of garlic (Allium sativum) biologically active compounds. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 37. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/27052
dc.description.abstract The study emphasizes some physicochemical characteristics of garlic in terms of dry matter, sugar content, crude oil, pH, dry matter, ash, and some physical properties such as mass, length, width, and geometrical shape. It was assessed the total polyphenol content in the mentioned garlic varieties was 5.43, 2.08, and 2.35 mg GAE/g respectively. en_US
dc.language.iso en en_US
dc.publisher Galaţi University Press en_US
dc.relation.ispartofseries The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject garlic (Allium sativum) en_US
dc.subject polyphenols en_US
dc.subject antioxidant activity en_US
dc.subject tannins en_US
dc.title The valorisation of garlic (Allium sativum) biologically active compounds en_US
dc.type Article en_US


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