allicin has been researched along with furaldehyde in 1 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Li, N; Liu, P; Lu, X; Qiao, X; Zhang, X | 1 |
1 other study(ies) available for allicin and furaldehyde
| Article | Year |
|---|---|
Effects of temperature on the quality of black garlic.
Topics: Amino Acids; Cooking; Disulfides; Food Analysis; Food Quality; Furaldehyde; Garlic; Nitrogen; Phenols; Sulfinic Acids; Temperature | 2016 |