Bioactive Compounds and Biological Activities of Allium sativum L.
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-29006-0_11-1
Reference197 articles.
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3. El-Saber Batiha G, Magdy Beshbishy A, Wasef LG, Elewa YH, Al-Sagan AA, Abd El-Hack ME, Prasad Devkota H (2020) Chemical constituents and pharmacological activities of garlic (Allium sativum L.): a review. Nutrients 12(3):872
4. Ilić JD, Nikolovski BG, Petrović LB, Kojić PS, Lončarević IS, Petrović JS (2017) The garlic (A. sativum L.) extracts food grade W1/O/W2 emulsions prepared by homogenization and stirred cell membrane emulsification. J Food Eng 205:1–11
5. Tavares L, Barros HLB, Vaghetti JCP, Noreña CPZ (2019) Microencapsulation of garlic extract by complex coacervation using whey protein isolate/chitosan and gum Arabic/chitosan as wall materials: influence of anionic biopolymers on the physicochemical and structural properties of microparticles. Food Bioprocess Technol 12(12):2093–2106
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