Published in
Elsevier, LWT - Food Science and Technology, (131), p. 109788, 2020
DOI: 10.1016/j.lwt.2020.109788
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Study of the effect of marination treatment on garlic bioactive compounds through an innovative HPLC-DAD-MS method for alliin and curcuminoids analysis
Journal article published in 2020 by
Massimo Ricciutelli 
,
Franks Kamgang Nzekoue,
Giovanni Caprioli,
Gianni Sagratini,
Alessandro Alesi,
Giorgia Vici,
Valeria Polzonetti
,
Franks Kamgang Nzekoue,
Giovanni Caprioli,
Gianni Sagratini,
Alessandro Alesi,
Giorgia Vici,
Valeria Polzonetti
This paper is made freely available by the publisher.
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