Biological activity of browning compounds from processed garlics separated by dialysis membrane

Journal of the Korean Society of Food Science and Nutrition

Volumn 40, Issue 3, 2011, Pages 357-365

  Shin, Jung Hye ^a   Kang, Min Jung ^a   Kim, Ra Jeong ^b   Ryu, Ji Hyun ^b   Kim, Mi Ju ^b   Lee, Soo Jung ^b   Sung, Nak Ju ^a,b  

^a Garlic Research Institute   (South Korea)

^b Gyeongsang National University   (South Korea)

Author keywords

Antioxidant activity; Black garlic; Browning compounds; Dialysis; Red garlic

Indexed keywords

ALLIUM NIGRUM; ALLIUM SATIVUM;

EID: 80052341339     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2011.40.3.357     Document Type: Article

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