The valorisation of garlic (Allium sativum) biologically active compounds

CAPCANARI, Tatiana; COVALIOV, Eugenia; RADU, Oxana; CHIRSANOVA, Aurica

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