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Composition analysis and antioxidant properties of black garlic extract

Black garlic produced from fresh garlic under controlled high temperature and humidity has strong antioxidant properties. To determine these compounds, five fractions (from F1 to F5) were separated and purified by elution with chloroform:methanol at different ratios (8:1, 6:1, 4:1, 2:1, and 0:1; v/v...

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Detalles Bibliográficos
Autores principales:	Lu, Xiaoming, Li, Ningyang, Qiao, Xuguang, Qiu, Zhichang, Liu, Pengli
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Taiwan Food and Drug Administration 2016
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332541/ https://www.ncbi.nlm.nih.gov/pubmed/28911676 http://dx.doi.org/10.1016/j.jfda.2016.05.011

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