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The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic
Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high level of S-allylcysteine (SAC), a black garlic q...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9262944/ https://www.ncbi.nlm.nih.gov/pubmed/35798823 http://dx.doi.org/10.1038/s41598-022-15635-3 |