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Physicochemical and Antioxidant Properties of Black Garlic

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...

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Detalles Bibliográficos
Autores principales:	Choi, Il Sook, Cha, Han Sam, Lee, Young Soon
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2014
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270986/ https://www.ncbi.nlm.nih.gov/pubmed/25335109 http://dx.doi.org/10.3390/molecules191016811

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