Nutritional, biological, and therapeutic properties of black garlic: a critical review-Reference-Cited by-同舟云学术

Nutritional, biological, and therapeutic properties of black garlic: a critical review

Published:2021-01-01 Issue:1 Volume:24 Page:1387-1402
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Afzaal Muhammad¹,Saeed Farhan¹^ORCID,Rasheed Rizwan²,Hussain Muzzamal¹,Aamir Muhammad³,Hussain Shahzad⁴,Mohamed Abdellatif A.⁴,Alamri Mohamed S.⁴,Anjum Faqir M.⁵

Affiliation:

1. Department of Food Science, Government College University, Faisalabad, Pakistan

2. Department of Botany, Government College University, Faisalabad, Pakistan

3. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

4. Department of Food Science &, Nutrition King Saud University Riyadh, Riyadh, Saudi Arabia

5. Administration Department, University of the Gambia, Serrekunda, Gambia

Funder

Ministry of Education Saudi Arabia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1967386

Reference102 articles.

1. Ensuring the future of functional foods

2. Medicinal and aromatic plants in agroforestry systems

3. Effect of garlic on cardiovascular disorders: a review

4. Black garlic: A critical review of its production, bioactivity, and application

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