Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic

As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in reducing oxidative stress and inflammation. Several BG products with a high SAC content have been developed by thermal processing; however, the optimum conditions for thermal treatment for producing Thai garlic (mu...

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Detalles Bibliográficos
Autores principales: Manoonphol, Kanokwan, Suttisansanee, Uthaiwan, Promkum, Chadamas, Butryee, Chaniphun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048598/
https://www.ncbi.nlm.nih.gov/pubmed/36981153
http://dx.doi.org/10.3390/foods12061227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048598/
https://www.ncbi.nlm.nih.gov/pubmed/36981153
http://dx.doi.org/10.3390/foods12061227

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