Browsing by Subject "bioactive components"
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Effect of Duration and Temperature of Fermentation on Black Garlic Properties
(Advance Journal of Food Science and Technology 17(5): 86-93, 2019, 2019-12-25)This study aimed to investigate the effects of temperature and duration of fermentation on black garlic properties. The moisture content, lightness, total reducing sugar, proteins content, total polyphenols, antioxidan ...