Changes in the Physicochemical Properties, Antioxidant Activity and Metabolite Analysis of Black Elephant Garlic (Allium ampeloprasum L.) during Aging Period

This study investigated the effects of the aging period on the black elephant garlic (Allium ampeloprasum L.) manufacturing process. Black elephant garlic is a processed elephant garlic product prepared by high-temperature and high-humidity treatment for 40 days. The proximate composition (moisture,...

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Detalles Bibliográficos
Autores principales: Nam, Se-Hyun, Han, Young-Sil, Sim, Ki-Hyeon, Yang, Seung-Ok, Kim, Myung-Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818200/
https://www.ncbi.nlm.nih.gov/pubmed/36613258
http://dx.doi.org/10.3390/foods12010043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818200/
https://www.ncbi.nlm.nih.gov/pubmed/36613258
http://dx.doi.org/10.3390/foods12010043

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