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Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing
This study aimed to explore ideal processing condition for black garlic based on the change of nutritional and active components and antioxidant capacity. Fresh garlic was processed under the condition of constant temperature (65, 75 and 85 °C) and relative humidity (70, 75, 80 and 85%) for 16 days....
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2017
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785372/ https://ncbi.nlm.nih.gov/pubmed/29391611 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2956-2 |
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