Antioxidant Activity of Various Soluble Melanoidins Isolated from Black Garlic after Different Thermal Processing Steps

To gain insight into the antioxidant activity of various soluble melanoidins isolated from black garlic after different thermal processing steps, the antioxidant activity was evaluated. Black garlic was produced in a ripening chamber using a programmed stepwise heating schedule as follows: Step 1, 9...

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Detalles Bibliográficos
Autor principal: Kim, Ji-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7541931/
https://www.ncbi.nlm.nih.gov/pubmed/33083380
http://dx.doi.org/10.3746/pnf.2020.25.3.301

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7541931/
https://www.ncbi.nlm.nih.gov/pubmed/33083380
http://dx.doi.org/10.3746/pnf.2020.25.3.301

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