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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...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2014
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| Assuntos: | |
| Acesso em linha: | 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 |
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