Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing
Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing
Yue-e Sun,Wei-dong Wang
2018 · DOI: 10.1007/s13197-017-2956-2
Journal of food science and technology · 55 Citations
TLDR
Maintaining the temperature of 75 °C and relative humidity of 85% for 8 days were ideal for black garlic to retain antioxidant capacity and abundant nutrients.