Black garlic: A critical review of its production, bioactivity, and application

Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60–90°C) under controlled high humidity (80–90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduce...

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Detalles Bibliográficos
Autores principales: Kimura, Shunsuke, Tung, Yen-Chen, Pan, Min-Hsiung, Su, Nan-Wei, Lai, Ying-Jang, Cheng, Kuan-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2016
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9333422/
https://www.ncbi.nlm.nih.gov/pubmed/28911544
http://dx.doi.org/10.1016/j.jfda.2016.11.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9333422/
https://www.ncbi.nlm.nih.gov/pubmed/28911544
http://dx.doi.org/10.1016/j.jfda.2016.11.003

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