Effect of Relative Humidity on the Metabolite Profiles, Antioxidant Activity and Sensory on Black Garlic Processing-Reference-Cited by-同舟云学术

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Effect of Relative Humidity on the Metabolite Profiles, Antioxidant Activity and Sensory on Black Garlic Processing

Published:2022 Issue: Volume: Page:
ISSN:1556-5068
Container-title:SSRN Electronic Journal
language:en
Short-container-title:SSRN Journal

Author:

González-Ramírez P.J.,Pascual-Mathey L.I.,García-Rodríguez R.V.,Jiménez M.,Beristain C.I.,Sanchez-Medina A.,Pascual Pineda Luz A.

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference38 articles.

1. Nutritional, biological, and therapeutic properties of black garlic: a critical review;M Afzaal;In International Journal of Food Properties,2021

2. Hepatoprotective and antiapoptotic role of aged black garlic against hepatotoxicity induced by cyclophosphamide;R A Ahmed;The Journal of Basic and Applied Zoology,2018

3. Clarifying the real bioactive constituents of garlic;H Amagase;Journal of Nutrition,2006

4. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method;L A Ameur;Food Chemistry,2006

5. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment;S E Bae;LWT -Food Science and Technology,2014

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