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Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic
In this study, we determined the antioxidant and immune stimulating abilities of a garlic product developed by freeze drying, heat drying, and solid‐state fermentation of heat‐dried garlic. Lactobacillus plantarum KCTC21004 and Leuconostoc mesenteroides KCTC13302 were used for the sample fermentatio...
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| Veröffentlicht in: | Food Sci Nutr |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
John Wiley and Sons Inc.
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6475743/ https://ncbi.nlm.nih.gov/pubmed/31024695 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.942 |
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