Changes in the Physicochemical Properties, Antioxidant Activity and Metabolite Analysis of Black Elephant Garlic (<i>Allium ampeloprasum</i> L.) during Aging Period
This study investigated the effects of the aging period on the black elephant garlic (<i>Allium ampeloprasum</i> 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 (mo...
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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2022-12-01
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| Edice: | Foods |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2304-8158/12/1/43 |
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