Article : texte imprimé

Preparation of garlic powder with high allicin content by using combined microwave–vacuum and vacuum drying as well as microencapsulation

Li, Yu, Auteur ; Xu, Shi-Ying, Auteur ; Sun, Da-Wen, Auteur |

Dans Journal of food engineering (Vol. 83 N°1, Novembre 2007)

Garlic powder with high allicin content was prepared using microwave–vacuum and vacuum drying as well as microencapsulation in order to protect alliinase activity throughout the human stomach and improve the ratio of alliin transforming into all[...]

Plus d'information...

Ajouter un tag

En ligne

---

1 (1 - 1 / 1) Par page : 25 50 100 200