Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

The purpose of this study is to investigate the potential application of probiotics in the development of novel functional foods based on black garlic. The single-factor analysis (extraction temperatures, solid-to-liquid ratios, and extraction times) and the response surface methodology were firstly...

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Detalles Bibliográficos
Autores principales: Ma, Li, Zhao, Chengying, Chen, Jifeng, Zheng, Jinkai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8175794/
https://www.ncbi.nlm.nih.gov/pubmed/34095186
http://dx.doi.org/10.3389/fnut.2021.645416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8175794/
https://www.ncbi.nlm.nih.gov/pubmed/34095186
http://dx.doi.org/10.3389/fnut.2021.645416

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