Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic

Published 2020 View Full Article

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Title
Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic
Authors
Keywords
Maillard reaction, Amadori compounds, Antioxidant activity, Angiotensin I converting Enzyme inhibitory activity, Garlic (allium sativum L.)
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 129, Issue -, Pages 109553
Publisher
Elsevier BV
Online
2020-05-11
DOI
10.1016/j.lwt.2020.109553

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