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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

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