Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil.

Molecules · 2019 · PMC6943420 · PMID 31817376

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an increasing trendno p-value reported

Dimethyl trisulfide and diallyl disulfide concentrations showed irregular, downward trends, while 2,6-dimethylpyrazine concentration exhibited an increasing trend.

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