Su NW

ORCID: 0000-0002-1402-7349 · 1 paper in corpus

2017

Black garlic: A critical review of its production, bioactivity, and application.

Journal of food and drug analysis ·doi:10.1016/j.jfda.2016.11.003

Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60-90°C) under controlled high humidity (80-90%). When compared with fresh garlic, black garlic do…