Black garlic: A critical review of its production, bioactivity, and application
Black garlic: A critical review of its production, bioactivity, and application
About this item
Full title
Author / Creator
Publisher
Philadelphia: Elsevier B.V
Journal title
Language
English
Formats
Publication information
Publisher
Philadelphia: Elsevier B.V
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Scope and Contents
Contents
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60–90°C) under controlled high humidity (80–90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. Enhanced bioactivity of blac...
Alternative Titles
Full title
Black garlic: A critical review of its production, bioactivity, and application
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9333422
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9333422
Other Identifiers
ISSN
1021-9498
E-ISSN
2224-6614
DOI
10.1016/j.jfda.2016.11.003
