Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic
Author:
Affiliation:
1. University of Santiago de Compostela, Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Bromatology, Campus Vida, 15782 Santiago de Compostela, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b04423
Reference35 articles.
1. Effect of garlic on cardiovascular disorders: a review
2. Black garlic: A critical review of its production, bioactivity, and application
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5. Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour
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