Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance-Fourier Transformed Infrared Spectroscopy

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Peer reviewed

Xiaonan Lu, Carolyn F Ross, Joseph R Powers, D Eric Aston and Barbara A Rasco

Journal of Agricultural and Food Chemistry, Vol.59(10), pp.5215-5221

2011

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Title: Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance-Fourier Transformed Infrared Spectroscopy
Creators: Xiaonan Lu - Washington State University
Carolyn F Ross - Washington State University
Joseph R Powers - Washington State University
D Eric Aston - University of Idaho
Barbara A Rasco - Washington State University
Publication Details: Journal of Agricultural and Food Chemistry, Vol.59(10), pp.5215-5221
Identifiers: 996631795801851
Academic Unit: Chemical and Biological Engineering
Language: English
Resource Type: Journal article