Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves

Published 2016 View Full Article

Authors

Keywords

Whole black garlic bulbs, Peeled black garlic cloves, Heat-treatment, Polyphenols, Antioxidant capacity, Browning intensity, pH, Soluble solid content

Journal

FOOD CHEMISTRY

Volume 199, Issue -, Pages 135-139

Publisher

Elsevier BV

Online

2015-12-01

DOI

10.1016/j.foodchem.2015.11.128

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