Carregant...
Physicochemical and Antioxidant Properties of Black Garlic
Black garlic (BG) is a processed garlic product prepared by heat treatment of whole garlic bulbs (Allium sativum L.) at high temperature under high humidity for several days, resulting in black cloves with a sweet taste. BG has recently been introduced to the Korean market as a product beneficial to...
Guardat en:
| Publicat a: | Molecules |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2014
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6270986/ https://ncbi.nlm.nih.gov/pubmed/25335109 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules191016811 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|