Chemical Composition and Bioactive Compounds of Garlic (Allium Sativum L.) as Affected by Pre- and Post-Harvest Conditions: A Review

AuthID
 P-00K-EW3
3
Author(s)
Petropoulos, S
·
Tipo de Documento
Review
Year published
2016
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 211, Páginas: 41-50 (10)
Indexing
Wos®
Scopus®
Crossref®98
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84966309047
Wos: WOS:000377543500006
Source Identifiers
ISSN: 0308-8146
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