The effect of pretreatment on functional components and antioxidant activity of black garlic

doi:10.13995/j.cnki.11-1802/ts.025911

NIU Nana, SHA Ruyi, YANG Chenming, WANG Zhenzhen, RU Yuting, DAI Jing, HAN Honggeng, ZHANG Liming, MAO Jianwei

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 67-75.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (8) : 67-75. DOI: 10.13995/j.cnki.11-1802/ts.025911

The effect of pretreatment on functional components and antioxidant activity of black garlic

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(8): 67-75 https://doi.org/10.13995/j.cnki.11-1802/ts.025911

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