A Review of Component and Pharmacology Activities of Black Garlic
Black garlic is garlic fermented in high temperature and humidity, and the fermentation compound chemical in garlic changes to new chemicals, such as S-allyl cysteine (SAC), S-allylmercapto-cysteine, and arginine. The color changed to dark brown during the aging period because of the Maillard reacti...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Universitas Gadjah Mada
2019-12-01
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| Serier: | Majalah Obat Tradisional |
| Fag: | |
| Online adgang: | https://jurnal.ugm.ac.id/TradMedJ/article/view/45277 |
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