Compositions and antioxidant activities of single-clove and multiple-clove black garlic before and after fermentation

ZHENG Lan; LIANG Jie; ZHAO Yonglei; MA Yaohong; LIU Qingai; HUANG Jindong; GONG Weili; YANG Junhui

doi:10.13995/j.cnki.11-1802/ts.030129

ZHENG Lan, LIANG Jie, ZHAO Yonglei, MA Yaohong, LIU Qingai, HUANG Jindong, GONG Weili, YANG Junhui

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 95-102.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (16) : 95-102. DOI: 10.13995/j.cnki.11-1802/ts.030129

Compositions and antioxidant activities of single-clove and multiple-clove black garlic before and after fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(16): 95-102 https://doi.org/10.13995/j.cnki.11-1802/ts.030129

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Received	Revised
2021-11-23	2021-12-22
Issue Date
2022-09-16

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