Optimization of Aging Time for Improved Antioxidant Activity and Bacteriostatic Capacity of Fresh and Black Garlic
To determine the optimization of aging time for improved antioxidant activity and bacteriostatic capacity of garlic during its aging, garlic produced in Yunlin region, Taiwan, was employed as the test material in an analysis of the allicin content, total phenol content, antioxidant activity, and bac...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/5/2377 |