Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
| Main Authors: | , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
MDPI
2025
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/21307 https://www.mdpi.com/2673-9976/40/1/29 https://doi.org/10.3390/blsf2024040029 |
Similar Items: Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
- History, evolution and domestication of garlic: a review
- Valorization of Aquaculture Byproducts through Enzymatic Hydrolysis: Production of Peptides with Antioxidant and ACE-Inhibitory Activity
- A physiological indicator to estimate allicin content in garlic during storage
- Ecophysiological groups of garlic cultivars: the updated Argentinean classification
- Garlic scape, an alternative food with human health benefits
- Nutritional and Functional Composition of Microgreens: A Comparison of Various Species