Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic
Author:
Affiliation:
1. Department of Food Science and Biotechnology Kangwon National University ChuncheonSouth Korea
2. Daoom Company Sacheon City, Gyeongsangnam‐do South Korea
Funder
The Korean Ministry of Small and Medium Scale Enterprises and Startups
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.942
Reference36 articles.
1. ANTIOXIDANT PROPERTIES OF CONDIMENT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L. VERDC)
2. Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds
3. The glutathione precursor N-acetylcysteine improves immune function in postmenopausal women
4. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment
5. S-allyl cysteine ameliorates cognitive deficits in streptozotocin-diabetic rats via suppression of oxidative stress, inflammation, and acetylcholinesterase
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