Add to ORKGIn this work aimed to study the differences bioative compounds produced in black garlic from Brazilian garlic cultivars (Santa Catarina, Amarante, Gigante Roxo)
This research examined the changes of black garlic (BG) quality attributes when raw materials of dif...
White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respec...
Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many ...
Garlic (Allium sativum L.) has been used worldwide not only for its being a subject of dietary inte...
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period ...
Garlic (Allium sativum L.) hás been used worldwide not only for its dietary interest, but also for ...
Black garlic is produced as a result of the so-called “fermentation processes” of whole heads or clo...
This study was designed to determine the chemical composition, antioxidant activity, and selected bi...
Black garlic is a garlic that has been naturally processed at a certain temperature in a long time. ...
To investigate the changes of the main ingredients in black garlic (BG) during fermentation, the con...
Black garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submi...
Black garlic is produced by processing multi-bulb garlic (Allium sativum) or single-bulb garlic in h...
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been aged for a long time at...
This study systematically evaluated the main bioactive compounds and associated biological propertie...
Garlic (Allium sativum L.) has a reputation as a therapeutic agent for many different diseases such ...
This research examined the changes of black garlic (BG) quality attributes when raw materials of dif...
White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respec...
Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many ...
Garlic (Allium sativum L.) has been used worldwide not only for its being a subject of dietary inte...
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period ...
Garlic (Allium sativum L.) hás been used worldwide not only for its dietary interest, but also for ...
Black garlic is produced as a result of the so-called “fermentation processes” of whole heads or clo...
This study was designed to determine the chemical composition, antioxidant activity, and selected bi...
Black garlic is a garlic that has been naturally processed at a certain temperature in a long time. ...
To investigate the changes of the main ingredients in black garlic (BG) during fermentation, the con...
Black garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submi...
Black garlic is produced by processing multi-bulb garlic (Allium sativum) or single-bulb garlic in h...
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been aged for a long time at...
This study systematically evaluated the main bioactive compounds and associated biological propertie...
Garlic (Allium sativum L.) has a reputation as a therapeutic agent for many different diseases such ...
This research examined the changes of black garlic (BG) quality attributes when raw materials of dif...
White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respec...
Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many ...