The quality and sensory characteristics of tofu with various levels of black garlic extract
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.5.688
Reference26 articles.
1. Kim AJ Joung KH Shin SM Quality characteristics of Chungpomook using black garlic extract J Korea Aca-Indu Coop Soc 2011 12 2685 2690 10.5762/kais.2011.12.6.2685
2. Kang MJ Shin JH The effect of black garlic extract on lipid metabolism in restraint stressed rats J Life Sci 2012 22 1529 1537 10.5352/jls.2012.22.11.1529
3. Noh BK Lee JK Won YD Park HJ Lee SJ The antioxidative effect of black garlic extract on paraquat-induced oxidative stress in ICR mice Korean J Food Sci Technol 2011 43 760 765 10.9721/kjfst.2011.43.6.760
4. Shin JH Kang MJ Kim RJ Ryu JH Kim MJ Lee SJ Sung NJ Biological activity of browning compounds from processed garlics separated by dialysis membrane J Korean Soc Food Sci Nutr 2011 40 357 365 10.3746/jkfn.2011.40.3.357
5. Seo MJ Kang BW Park JU Kim MJ Lee HH Ryu EJ Joo WH Kim KH Jeong YK Effect of black garlic extract on cytokine generation of mouse spleen cells J Life Sci 2013 23 63 68 10.5352/jls.2013.23.1.63
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3. Physicochemical changes and sensorial properties during black garlic elaboration: A review;Trends in Food Science & Technology;2019-06
4. Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol;Korean Journal of Food Preservation;2016-02
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