Physicochemical and Antioxidant Properties of Black Garlic
Physicochemical and Antioxidant Properties of Black Garlic
About this item
Full title
Author / Creator
Choi, Il , Cha, Han and Lee, Young
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
Black garlic (BG) is a processed garlic product prepared by heat treatment of whole garlic bulbs (Allium sativum L.) at high temperature under high humidity for several days, resulting in black cloves with a sweet taste. BG has recently been introduced to the Korean market as a product beneficial to health. To clarify how BG changes during the 35 d...
Alternative Titles
Full title
Physicochemical and Antioxidant Properties of Black Garlic
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_641608c3f4d349d685e924fe2c78fefb
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_641608c3f4d349d685e924fe2c78fefb
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules191016811
