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Soy products fermented with sprouted garlic have increased neuroprotective activities and restore cognitive functions
Enhanced antioxidant activities of sprouted garlic over garlic were considered. The popular Korean traditional fermented soybean product cheonggukjang (CGJ) was prepared as normal CGJ and prepared with fermentation of a mixture of cooked soybeans and sprouted garlic. Different varieties were investi...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049379/ https://ncbi.nlm.nih.gov/pubmed/30263271 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0043-5 |
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