Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps

Journal of Functional Foods

Volumn 5, Issue 1, 2013, Pages 80-86

  Kim, Ji Sang ^a   Kang, Ok Ju ^a   Gweon, Oh Cheon ^b  

^a Kyung Nam University   (South Korea)

^b Namhae College   (South Korea)

Author keywords

Black garlic; Flavonoid; Phenolic acid; Thermal processing

Indexed keywords

ALLIUM NIGRUM; ALLIUM SATIVUM; SYZYGIUM AROMATICUM;

EID: 84873242339     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2012.08.006     Document Type: Article

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