Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps
The phenolic acid and the flavonoid constituents of garlic subjected to different thermal processing steps were examined. Black garlic was produced in a ripening chamber by using a programmed stepwise heating schedule, as follows. Step 1: 90 °C and 100% RH for 34 h; Step 2: 60 °C and 60% RH for 6 h;...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612001181 |