Work

An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

Year: 2018

Type: review

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2018.10.068

Authors: Predrag Putnik, Domagoj Gabrić, Shahin Roohinejad, Francisco J. Barba, Daniel Granato, Kumar Mallikarjunan, José M. Lorenzo, Danijela Bursać Kovačević

Institutions: University of Zagreb, University of Minnesota, Shiraz University, Shiraz University of Medical Sciences, Universitat de València, Universidade Estadual de Ponta Grossa

Language: English

Topic: Garlic and Onion Studies

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: Conselho Nacional de Desenvolvimento Científico e Tecnológico

OpenAlex ID: W2897535127

FWCI: 2.473

Cites: 144

Cited by: 314

Related to: 10