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Inicio  /  Applied Sciences  /  Vol: 11 Par: 5 (2021)  /  Artículo
ARTÍCULO
TITULO

Optimization of Aging Time for Improved Antioxidant Activity and Bacteriostatic Capacity of Fresh and Black Garlic

Tsan-Chang Chang and Hung-Der Jang    

Resumen

The optimization of aging time for improved antioxidant activity and bacteriostatic capacity of black garlic (BG) of different ages was studied, and the results can serve as a reference for assessing the feasibility of developing BG as a functional food.

PÁGINAS
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REVISTAS SIMILARES
Infrastructures
Water
Aerospace

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