The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic
Abstract 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...
Na minha lista:
| Principais autores: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Portfolio
2022-07-01
|
| coleção: | Scientific Reports |
| Acesso em linha: | https://doi.org/10.1038/s41598-022-15635-3 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|