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Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays †
White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Brix, pH, aW, L, polyphenol, and antioxidant capacity...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6617303/ https://ncbi.nlm.nih.gov/pubmed/31234387 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8060220 |
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