Littérature scientifique sur le sujet « GARLIC JUICE »
Créez une référence correcte selon les styles APA, MLA, Chicago, Harvard et plusieurs autres
Consultez les listes thématiques d’articles de revues, de livres, de thèses, de rapports de conférences et d’autres sources académiques sur le sujet « GARLIC JUICE ».
À côté de chaque source dans la liste de références il y a un bouton « Ajouter à la bibliographie ». Cliquez sur ce bouton, et nous générerons automatiquement la référence bibliographique pour la source choisie selon votre style de citation préféré : APA, MLA, Harvard, Vancouver, Chicago, etc.
Vous pouvez aussi télécharger le texte intégral de la publication scolaire au format pdf et consulter son résumé en ligne lorsque ces informations sont inclues dans les métadonnées.
Articles de revues sur le sujet "GARLIC JUICE"
1
Prisacaru, Ancuța Elena, Cristina Ghinea, Eufrozina Albu et Florin Ursachi. « Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage ». Foods 12, no 6 (19 mars 2023) : 1311. http://dx.doi.org/10.3390/foods12061311.
Texte intégralRésumé :
Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.
2
UNAL, R., H. P. FLEMING, R. F. McFEETERS, R. L. THOMPSON, F. BREIDT et F. G. GIESBRECHT. « Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice†,‡ ». Journal of Food Protection 64, no 2 (1 février 2001) : 189–94. http://dx.doi.org/10.4315/0362-028x-64.2.189.
Texte intégralRésumé :
Novel agar diffusion and broth dilution assays were developed for quantitatively estimating the antimicrobial activity of fresh garlic juice. Bacteria found to be inhibited by garlic juice in agar diffusion assay included two gram-positive and five gram-negative species. Leuconostoc mesenteroides was not inhibited. Escherichia coli B-103 (HB101, with pJH101, ampicillin resistant, 100 μg ml−1) was inhibited and chosen as the standard culture for quantitative assays. The agar diffusion assay was based on the slope ratio method, where the slope of dose response for garlic juice was divided by the slope of dose response for methylmethane thiosulfonate (MMTSO2). Juice from fresh garlic varied in activity between 1.76 and 2.31 μg of MMTSO2 per mg of garlic juice. The activity of juice decreased during 11 months of storage of garlic cloves at 5°C from 2.31 to less than 0.1 μg of MMTSO2 per mg of juice. The broth dilution assay also used the E. coli B-103 culture, which permitted selective enumeration of this bacterium when 100 μg ml−1 of ampicillin was incorporated into the enumerating agar. Selective enumeration was essential since the garlic juice was not sterile and, thus, contained natural flora. Growth of E. coli was unaffected by 0.1%, delayed by 0.25%, and completely inhibited at 0.5 and 2% garlic juice in broth during 24 h of incubation at 37°C. The minimum inhibition concentration of garlic juice by broth dilution assay was, thus, estimated to be 0.5%, which is equivalent to 3.46 μg of MMTSO2 per mg of garlic juice by the agar diffusion assay.
3
Osakuade Felicia. O, Omorodion, Nnenna. J.P et Elendu Chidera E. « Effect of storage condition and preservatives on the microbial, physicochemical and sensory quality of cucumber juice and carrots juice. » Magna Scientia Advanced Biology and Pharmacy 9, no 2 (30 août 2023) : 033–47. http://dx.doi.org/10.30574/msabp.2023.9.2.0043.
Texte intégralRésumé :
Fruit juices are prone to spoilage without the use of preservatives. This study evaluated the effect of preservatives on the microbial, physicochemical and sensory quality of cucumber and carrots juices. Carrot and cucumbers fruits were extracted, filtered and treated with garlic and ginger powder and sodium benzoate. Carrot and cucumber juices without preservatives served as control. The microbial qualities of the fruit juice were determined using standard methods. Total viable count for Cucumber and carrot juices stored at ambient and refrigerated temperature increased from day 3 to day 6. Cucumber and carrot Juices with Ginger + Garlic and sodium benzoate had the least microbial count in most cases. The microbial count for refrigerated cucumber and carrot juice were less than that of juice at ambient temperature on day 3 and day 6. The sensory quality of both juices deteriorated with a longer time of storage. The organisms isolated from both cucumber and carrot juices include Staphylococcus sp, Bacillus sp, E. coli, Klebsiella sp and Salmonella sp. Bacillus had the highest frequency of occurrence of 32%, while Salmonella sp 3.5% had the least occurrence. This study has shown that microorganisms are present in fresh fruit juices, microbial spoilage occurs with longer storage time but refrigeration slows down spoilage of fruit juices, chemical preservative benzoate and ginger + garlic in combination can slow down microbial spoilage. Also, the sensory quality of juices declines with longer storage but refrigeration improves sensory quality. However, preservation of fruit juice at ambient temperature for a long duration should be discouraged to reduce microbial contamination.
4
Olaniran, Abiola, Helen Abu, Ruth Afolabi, Charles Okolie, Akinyomade Owolabi et Oghenerobor Akpor. « Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends ». Potravinarstvo Slovak Journal of Food Sciences 14 (28 février 2020) : 88–94. http://dx.doi.org/10.5219/1262.
Texte intégralRésumé :
The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation. The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1% sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1% ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic may be a preferable alternative to conventional preservatives.
5
NYAITONDI, OMBUNA DINAH, RUTH NDUTA WANJAU, HUDSON NYAMBAKA et AHMED HASSANALI. « Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product ». Biofarmasi Journal of Natural Product Biochemistry 16, no 1 (1 février 2018) : 44–58. http://dx.doi.org/10.13057/biofar/f160105.
Texte intégralRésumé :
Nyaitondi OD, Wanjau R, Nyambaka H, Hassanali A. 2018. Anti-bacterial properties and GC-MS analysis of extracts and essential oils of selected plant product. Biofarmasi J Nat Prod Biochem 16: 44-58. Plants are traditionally used for the treatment of bacterial infections though they are not clinically regulated due to lack of awareness and sufficient data to support the reported therapeutic claims. Some plants used as food and vegetables are hardly considered in such studies. This study aimed to investigate the antibacterial properties associated with garlic, ginger, turmeric, lemon, and onion in the form of juices, methanol extracts, and essential oils. These materials were tested against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhi. Identification of suspected antibacterial compounds was made by comparison of retention indices and the mass spectra with those in National Institute of Standards and Technology (NIST) libraries using GC-MS analyses. Garlic juice was bactericidal against all tested strains. Lemon/garlic juice exhibited significantly higher activity against E. coli and S. typhi. Turmeric/lemon/garlic methanol extracts blend was most active against S. aureus. Preliminary screening of the essential oils indicated significant antibacterial activity of lemon/garlic essential oil blend against P. aeruginosa. GC-MS analysis of the active samples confirmed the presence of compounds containing-OOH,-OH,-N,-Cl,-F,-NH2 and-S groups which are associated with bacterial inhibition in conventional antibiotics. The 10 major constituents obtained from samples suspected to contain antibacterial activity, include limonene; 3-vinyl-1,2-dithiacyclohex-4- ene; α-zingiberene; diallyl disulphide; 2-butanone,4-(-hydroxy-3-methoxyphenyl); 3-chlorothiophene; methanehydrazonic acid,N-[3- (methylthio)-1,-2,4-thiadiazol-5-yl]-,ethyl ester; n-hexadecanoic acid; γ-sitosterol and propanamide,2-amino-3-phenyl. Juices of garlic, lemon and lemon/garlic blend were found to be active against one or more of the bacteria tested unlike methanol extracts and essential oils, and they should be used in raw form as heating and drying is likely to render them inactive. Further studies on methanol extract and fresh juice of lemon/garlic blend need to be undertaken to elucidate the active principles in these extracts and may lead to the discovery of novel antimicrobial agents and models for the new generation of synthetic antibiotics.
6
Pasaribu, Olivia Yolanda, Ade Pryta Simaremare et Joseph Partogi Sibarani. « Uji Aktivitas Antibakteri Dari Air Perasan Bawang Putih Terhadap Bakteri Salmonella Typhi ». Nommensen Journal of Medicine 6, no 1 (2 novembre 2020) : 9–12. http://dx.doi.org/10.36655/njm.v6i1.233.
Texte intégralRésumé :
Background : Garlic is a plant which is used to treat various types of diseases, especially the ones caused by bacterial infection. Allicin in garlic is one of the active compounds which has an antibacterial effect. Some studies found that garlic has an inhibitory effect on Salmonella typhi.
Objective : This study aimed to determine the antibacterial effect of garlic juice against Salmonella typhi.
Methods : This study was an experimental-laboratory research using disc diffusion method on MHA media. This study used five concentrations, namely 12.5%, 25%, 50%, 75%, and 100%. Amoxicillin and aquadest were used as positive and negative controls. The inhibition zone was determined by observing the clear zone around the disc then the results of the study were compared with positive control with CLSI 2017 guidance table where Salmonella typhi was susceptible when the amoxicillin inhibitory diameter zone was ≥ 17 mm, intermediate was 14-16 mm, and resistant was ≤ 13 mm.
Results : The results showed that garlic juice has an antibacterial effect on various consentration. The minimum concentration of garlic juice to inhibit the growth of Salmonella typhi is on 50% with 19.25 mm diameters.
Conclusion : There was an antibacterial effect of garlic juice on Salmonella typhi.
7
Berenyiova, Andrea, Marian Grman, Anton Misak, Samuel Golas, Justina Cuchorova et Sona Cacanyiova. « The Possible Role of the Nitroso-Sulfide Signaling Pathway in the Vasomotoric Effect of Garlic Juice ». Molecules 25, no 3 (29 janvier 2020) : 590. http://dx.doi.org/10.3390/molecules25030590.
Texte intégralRésumé :
The beneficial cardiovascular effects of garlic have been reported in numerous studies. The major bioactive properties of garlic are related to organic sulfides. This study aimed to investigate whether garlic juice works exclusively due to its sulfur compounds or rather via the formation of new products of the nitroso-sulfide signaling pathway. Changes in isometric tension were measured on the precontracted aortic rings of adult normotensive Wistar rats. We evaluated NO-donor (S-nitrosoglutathione, GSNO)-induced vasorelaxation and compare it with effects of hydrogen sulfide (H2S)/GSNO and garlic/GSNO. Incubation with garlic juice increased the maximal GSNO-induced relaxation and markedly changed the character of the relaxant response. Although incubation with an H2S donor enhanced the maximal vasorelaxant response of GSNO, neither the absolute nor the relative relaxation changed over time. The mixture of GSNO with an H2S donor evoked a response similar to GSNO-induced relaxation after incubation with garlic juice. This relaxation of the H2S and GSNO mixture was soluble guanylyl cyclase (sGC) dependent, partially reduced by HNO scavenger and it was adenosine triphosphate-sensitive potassium channels (KATP) independent. In this study, we demonstrate for the first time the suggestion that H2S itself is probably not the crucial bioactive compound of garlic juice but rather potentiates the production of new signaling molecules during the GSNO-H2S interaction.
8
Perelló, Analía, Martin Gruhlke et Alan J. Slusarenko. « EFFECT OF GARLIC EXTRACT ON SEED GERMINATION, SEEDLING HEALTH, AND VIGOUR OF PATHOGEN-INFESTED WHEAT ». Journal of Plant Protection Research 53, no 4 (1 octobre 2013) : 317–23. http://dx.doi.org/10.2478/jppr-2013-0048.
Texte intégralRésumé :
Abstract The effect of garlic extract containing bioactive allicin on the germination and subsequent seedling vigour of pathogeninfested wheat seeds, was tested. The first aim was to characterize the antifungal activities of garlic extract and pure allicin, on the most frequently occurring wheat pathogens of the Helminthosporium genus (sensu lato) in Argentina. The second aim was to characterize the antifungal activities of garlic extract and pure allicin on moulds belonging to the natural endogenous microflora. Garlic extract showed fungicidal activity on the endogenous fungal contamination of the wheat seeds and particularly reduced the degree of disease caused by Bipolaris sorokiniana and Drechslera tritici-repentis. Allicin in garlic juice corrected the poor germination of wheat seeds caused by natural mycoflora of grain. Growth promoting activities of garlic juice on wheat seedling vigour was reported. Interestingly, the inoculum on naturally infected wheat seeds could be reduced with garlic juice as a seed dressing biofungicide, before sowing. In this study, we demonstrated the efficacy and the high control potential of garlic extract against seed-borne wheat fungi. Such results suggest that using garlic extract can minimise the risk of infection as well as minimise the risk of chemical fungicide exposure. On the basis of these results, scale-up to field trials using garlic extract and allicin as the dressing biofungicide before sowing for disinfection of wheat seeds, seems justified as a sustainable alternative to the use of chemical fungicides.
9
Vinenthy, Luh Putu Intan Visva, Nur Habibah et I. Gusti Ayu Sri Dhyanaputri. « Uji Daya Hambat Perasan Bawang Putih terhadap Pertumbuhan Salmonella typhi ». Jurnal Kesehatan 10, no 3 (30 novembre 2019) : 354. http://dx.doi.org/10.26630/jk.v10i3.1547.
Texte intégralRésumé :
<p><span>Garlic is one of the herbs that widely used by people to cure the disease, which caused by a bacterial infection. Garlic contains <em>Allicin</em> which has an antibacterial effect on <em>Salmonella typhi</em>. Several studies have been proved that garlic has antibacterial activity against the growth of microbes. This research was conducted to study the potential effect of the garlic juice inhibitory on the growth of <em>Salmonella typhi </em>bacteria. This research was used experimental post-test only control design and disc diffusion method with MHA media. This study was carried out by using four different concentration there were 20, 40, 60 and 80%. The negative and positive control was used sterile aqua dest and chloramphenicol. The inhibition zone was determined by observing the clear zone around the disk. The result of the data analysis using the Least Significant Difference (LSD) showed that there was a significant difference between each concentration of the garlic juice. The obtained results proved that garlic juice affects the inhibition zone of <em>Salmonella typhi</em> growth. The largest inhibitory zone was found at the concentration of 80% with the diameter inhibition zone was 23 mm. This diameter inhibitory zone was classified as a very strong inhibitory effect category. These results concluded that there was a linear correlation between inhibitory potential with the concentration of garlic juice. </span></p>
10
Saptarini, Nyi Mekar, et Irma Erika Herawati. « DEVELOPMENT AND EVALUATION OF ANTI-ACNE GEL CONTAINING GARLIC (ALLIUM SATIVUM) AGAINST PROPIONIBACTERIUM ACNES ». Asian Journal of Pharmaceutical and Clinical Research 10, no 8 (1 août 2017) : 260. http://dx.doi.org/10.22159/ajpcr.2017.v10i8.19271.
Texte intégralRésumé :
Objective: The aim of this study is to develop and evaluate the gel of garlic juice as anti-acne to facilitate the topical usage.Methods: The steps of this study consisted of extraction, gel formulations with various concentrations of carboxymethyl cellulose (CMC), and gel evaluation, i.e., organoleptic, viscosity, pH, skin irritation test, hedonic test, and anti-acne activity assay against Propionibacterium acnes.Results: The garlic juice contains alkaloids, saponins, tannins, monoterpenes, and sesquiterpenes. The different concentrations of CMC produce different physicochemistry properties of the gels. These properties were affected the gels stability, anti-acne activity, and the panelis perception on hedonic test.Conclusion: The garlic juice at 7.5% has anti-acne activity to P. acnes, and the gel of 3% CMC is the most stable and preferable.
Thèses sur le sujet "GARLIC JUICE"
1
Cekmez, Umut. « Isolation Of Antimicrobial Molecules From Agricultural Biomass And Utilization In Xylan-based Biodegradable Films ». Master's thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/12611492/index.pdf.
Texte intégralRésumé :
Cotton stalk lignin extractions were performed via alkaline methods at different conditions. Crude and post treated cotton stalk lignins, olive mill wastewater and garlic stalk juice were examined in terms of antimicrobial activity. Antimicrobial lignin was isolated depending on alkaline extraction conditions. Lignin extracted at 60°C exhibited significant antimicrobial effect towards both Escherichia coli and Bacillus pumilus. However different post treatments such as ultrasonication and TiO2-assisted photocatalytic oxidation did not result in antimicrobial compounds. Olive mill wastewater and garlic stalk juice exerted substantial antimicrobial effects towards tested microorganisms. Xylan-based biodegradable films containing lignin, garlic stalk juice, tannic acid and olive mill wastewater were characterized against both B. pumilus and E. coli by means of their antimicrobial activities. E. coli exhibited lesser sensitivity to all tested antimicrobial xylan films except tannic acid-integrated xylan film than B. pumilus. Antimicrobial lignin integrated-xylan film exhibited stronger effect towards tested microorganisms than tannic acid-integrated film. In the case of both antimicrobial lignin and tannic acid integrated xylan films, 4% was found to be the maximum antimicrobial compound percentage in film forming solutions to observe continuous film formation. Lignin samples with/without antimicrobial activity were characterized by means of their chemical structure via FTIR and LC-MS. FTIR results revealed that cotton stalk lignins were significantly broken down via alkaline treatment and this breakdown resulted in the formation of new fractions and also ester &
ether bonds between antimicrobial hydroxycinnamic acids and lignin were cleaved during the alkaline treatments of cotton stalk lignins. By FTIR results, C=C bonds were found to be characteristic for antimicrobial lignin sample and it was suggested that these bonds might be the reason of the antimicrobial activity. By LC-MS qualitative mass analysis, antibacterial lignin fractions were found to be quite different from non-antibacterial lignin fractions. LC-MS results indicated that the antimicrobial lignin fractions might be lignin-derived oligomers and/or might be flavonoids. Cotton stalk lignin fractions demonstrated different antimicrobial activities depending on the method of isolation and chemical treatment.
2
Bah, Malick S., et 馬力可. « Effects of garlic extract and calcium alginate encapsulation on the survival of Weisella confusa under simulated gastric juice treatment ». Thesis, 2018. http://ndltd.ncl.edu.tw/handle/u5k859.
Texte intégralRésumé :
碩士國立屏東科技大學
熱帶農業暨國際合作系
106
Garlic is a renowned medicinal herb with extensive antimicrobial properties and healing powers. This plant is also reported as a prebiotic and may change the composition of intestinal microbiota in favor of lactic acid bacteria. Numerous studies have reported the poor survival of probiotics in probiotics base products and in acidic conditions in a simulated model of gastric juice. Hence, providing probiotic living cells with a physical barrier is an approach currently receiving considerable interest. Microencapsulation of probiotics in calcium alginate is a modern technique that has considerable effects on probiotic survival in acidic condition. Thus, the aim of this study was to study the effects of garlic extract and calcium alginate encapsulation via extrusion technique on the survival rate of Weisella confusa under simulated gastric juice treatment. Results from this study shows that, garlic extract exhibited dose dependent antimicrobial activity against Aspergillus terreus and Staphyloccocus aureus. Moreover, a probiotic strain that resist the antimicrobial activity of garlic extract was discovered. The 16S rRNA was amplified by polymerase chain reaction (PCR). The isolate was identified as Weissella confusa (NCBI GenBank accession number: MG928528.1) based on nucleotide homology and phylogenetic analysis of the sequence. The isolated strain when compared in NCBI- GeneBank database reveals high similarity (99%) of the sequence Weisella confusa. The simulated gastric acidic condition shows to have a negative effect of 99.9% on the survival rate of the Weisella confusa bacteria. However, calcium alginate and garlic extract encapsulation of Weisella confusa bacteria cells indicated an increase in survival rate under acidic condition. It can be deduced that, calcium-alginate and garlic extract encapsulation of probiotic represents a good alternative to protect these bacteria under acidic condition and application as a novel food product.
3
JAIN, KRATIKA. « INVESTIGATION OF ACRYLAMIDE, MALEIC ANHYDRIDE HYDROGEL IMPREGNATED WITH POLY(VINYL) ALCOHOL ». Thesis, 2017. http://dspace.dtu.ac.in:8080/jspui/handle/repository/15913.
Texte intégralRésumé :
Current investigation is focused on the synthesis of Acrylamide, Maleic Anhydride hydrogel matrix impregnated with Poly (vinyl alcohol), PVA, to obtain a formulation of hydrogel matrix with maximum water swelling property. Thus, series of products, varying the concentration of cross linker and PVA, were synthesized using redox initiator potassium persulphate at 70 oC. Spectroscopic, Thermal, Mechanical analysis and swelling behaviour of formed hydrogels were studied.
Tremendous swelling behaviour (with swelling percentage 1409%) was by hydrogel with composition of 3% of Poly(vinyl) alcohol, 0.5% of crosslinker, 3.55 gm of acrylamide, 0.908gm of Maleic anhydride Present study also revealed that the addition of prepared hydrogels in small quantities to sandy soil increased its ability to retain water.
The study was further extended with incorporation of antimicrobial activity in the hydrogel matrix by using different concentration of the product of natural origin ,Allium sativum.The results obtained were excellent as the use of Allium sativum juice (also known as garlic juice) in hydrogel matrix incorporated antimicrobial activity against plant pathogen (Agrobacterium tumefaciens) and human pathogen (Escherichia coli) without affecting swelling behaviour of matrix. The hydrogel with 3% PVA 3% Allium sativum juice 0.5% crosslinker, 3.55gm acrylamide, 0.908gm maleic anhydride shows best results amongs all the formed hydrogel as zone of inhibition in this hydrogel against Agrobacterium tumefaciens is 3.1 cm while against E.coli is 1.9 cm and and also shows highest water retention measurement.The maximum difference in percent of water evaporation loss with hydrogel PVA3%, Allium sativum juice3%, and one without hydrogel is approximately 41%.
From thermal analysis it is found that the hydrogel remained unaffected from environmental stresses during the period of study of 2 months. Current study can lead to develop a new class of hydrogels that can be used in the agriculture field to provide continous cycle of irrigation and also provide protection to crops from pathogens.
Livres sur le sujet "GARLIC JUICE"
1
Garlic-onion-beet-spinach-mango-carrot-grapefruit juice. Nashville, Tennessee : ThoraThinks Press, 2010.
Trouver le texte intégral
2
Winston, Powell Kara. Baba Ganoush Recipe - CookBook : The Best Baba Ganoush Recipe ! with Roasted Eggplant, Tahini, Olive Oil, Lemon Juice, Garlic, This Baba Ganoush Is Smoky, Savory, Creamy and Delicious. Independently Published, 2021.
Trouver le texte intégral
3
Winston, Melanize Kara. Tahini Dressing Recipe - CookBook : This Creamy Tahini Dressing Recipe Is Delicious on Salads, Falafel, and More ! It Uses Simple Ingredients Like Tahini, Lemon Juice, Garlic, and Olive Oil. Independently Published, 2021.
Trouver le texte intégralActes de conférences sur le sujet "GARLIC JUICE"
1
Lee, J., et H. Kang. « 376. Garlic Juice Decreases the Embryotoxic Effects of Methylmercury Chloride Given Orally to Prenatal Pregnant Fischer 344 Rats ». Dans AIHce 1999. AIHA, 1999. http://dx.doi.org/10.3320/1.2763232.
Texte intégral