2008•Guangdong nongye kexueRequires access
Study on the content change of main chemical constituents in garlic during storage
Xin Chen
Open publisher page 0 citations
Abstract
The content change of main chemical constituents in garlic was studied during storage in room temperature,including total sugar,reducing sugar,lipid,soluble protein and free amino acids.The results showed that total sugar content increased at the beginning of storage,and then reduced rapidly.Reducing sugar content decreased at first,then increased,and decreased at last.Lipid content and soluble protein content reduced,and free amino acid content increased gradually with time.