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- Priego‐Capote, Feliciano, et al. Show all 5 Authors
- Electrophoresis 2017 v.38 no.18 pp. 2349-2360
- amino acids; carbohydrates; cuisine; electrophoresis; garlic; heat treatment; liquid chromatography; metabolites; organic sulfur compounds; polar compounds; statistical analysis; tandem mass spectrometry
- ... Black garlic is increasing its popularity in cuisine around the world; however, scant information exists on the composition of this processed product. In this study, polar compounds in fresh garlic and in samples taken at different times during the heat treatment process to obtain black garlic have been characterized by liquid chromatography coupled to tandem mass spectrometry in high resolution m ...