Composition of spontaneous black garlic fermentation in a water bath
Author:
Affiliation:
1. Indonesian Institute of Sciences, Indonesia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41s2/0101-2061-cta-fst28720.pdf
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4. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment;Bae S. E.;Lebensmittel-Wissenschaft + Technologie,2014
5. Garlic as an antioxidant: the good, the bad and the ugly;Banerjee S. K.;Phytotherapy Research,2013
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