ScholarLens Back to search
2017•Journal of Functional FoodsOpen access

Organosulphide profile and hydrogen sulphide-releasing activity of garlic fermented by Lactobacillus plantarum

Restituto Tocmo, Abigail Nianci Lai, Yuchen Wu, Dong Liang, Vincenzo Fogliano, Dejian Huang

Open full text 10 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 10 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Allicin, Fermentation, Titratable acid, Food science, Lactobacillus plantarum, Chemistry, Blanching, Lactic acid

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Organosulphide profile and hydrogen sulphide-releasing activity of garlic fermented by Lactobacillus plantarum — Research Paper | ScholarLens