The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic
Black garlic is produced by processing multi-bulb garlic (Allium sativum) or single-bulb garlic in high temperature and high humidity for several days. Black garlic has many health benefits, such as an antioxidant activity resulting from its compound, including groups of flavonoid and phenolic compo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2022-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jtip/article/view/39443 |