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

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• 作者：Shunsuke Kimura^a ; ¹ ; Yen-Chen Tung^b ; ¹ ; Min-Hsiung Pan^b ; Nan-Wei Su^c ; Ying-Jang Lai^d ; ^{d91641006@gmail.com} ; Kuan-Chen Cheng^a ; ^b ; ^e ; ^{kccheng@ntu.edu.tw}
• 关键词：black garlic ; black garlic application ; black garlic bioactivity ; black garlic production ; fermentation
• 刊名：Journal of Food and Drug Analysis
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：25
• 期：1
• 页码：62-70
• 全文大小：479 K
• 卷排序：25

文摘

Component change of garlic during fermentation is summarized. Production, bioactivity, and application are summarized. Different types and functions of black garlic products are introduced.