Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic

In this study, we determined the antioxidant and immune stimulating abilities of a garlic product developed by freeze drying, heat drying, and solid‐state fermentation of heat‐dried garlic. Lactobacillus plantarum KCTC21004 and Leuconostoc mesenteroides KCTC13302 were used for the sample fermentatio...

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Detalles Bibliográficos
Autores principales: Daliri, Eric Banan‐Mwine, Kim, Se‐Hun, Park, Byun‐Jae, Kim, Hee‐Sung, Kim, Jung‐Mi, Kim, Hyong Seo, Oh, Deog‐Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475743/
https://www.ncbi.nlm.nih.gov/pubmed/31024695
http://dx.doi.org/10.1002/fsn3.942

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475743/
https://www.ncbi.nlm.nih.gov/pubmed/31024695
http://dx.doi.org/10.1002/fsn3.942

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