Anti-inflammatory ingredients and mechanisms of hot water extracts from black garlic during aging process
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 107 === Black garlic is produced resulting from chemical and biochemical reactions in the fresh garlic bulb (Allium sativum L) in a high temperature and controlled humidity condition for a few days. In particular, black garlic has strong anti-oxidant, anti-liver ca...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253034%22.&searchmode=basic |