Allicin

Published: 15 July 2024| Version 1 | DOI: 10.17632/scgr52tw9h.1
Contributor:
Numan AL-Rayyan

Description

EVALUATION OF THE ALLICIN STABILITY OF FRESH AND PROCESSED GARLIC UNDER DIFFERENT CONDITIONS OF TIME AND TEMPERATURE

Files

Institutions

Jordan University of Science and Technology

Categories

Clinical Nutrition

Licence