Effects of irradiation on the volatile compounds of garlic (Allium sativum L)
1996
Wu, J.J. | Yang, J.S. | Liu, M.S.
The effects of 0.15 kGy gamma irradiation on the content of volatile compounds in garlic bulbs during storage at room temperature were evaluated. The content of diallyl disulphide decreased immediately after irradiation. However, at the end of 8-month storage both irradiated and unirradiated samples showed a significant increase in diallyl disulphide.
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