Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties
Version of Record online: 25 JAN 2010
© 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 2, pages 365–373, February 2010
How to Cite
Park, S. Y. and Chin, K. B. (2010), Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties. International Journal of Food Science & Technology, 45: 365–373. doi: 10.1111/j.1365-2621.2009.02153.x
- Issue online: 25 JAN 2010
- Version of Record online: 25 JAN 2010
- (Received 16 October 2009; Accepted in revised form 23 November 2009)
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