Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing
Crossref DOI link: https://doi.org/10.1007/s13197-017-2956-2
Published Online: 2017-11-13
Published Print: 2018-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sun, Yue-E
Wang, Weidong
Funding for this research was provided by:
National Natural Science Foundation of China (31301535)
Xuzhou science and technology plan (KC14NO069)
Qing Lan Project
License valid from 2017-11-13