Awareness of black garlic benefits to health: A preliminary study / Neni Kartini Che Mohd Ramli, Suriyati Ujang and Nazirah Ramli

• मुख्य लेखकों: Che Mohd Ramli, Neni Kartini (लेखक), Ujang, Suriyati (लेखक), Ramli, Nazirah (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: Universiti Teknologi MARA Cawangan Pahang, 2020-09.
• विषय: Article; PeerReviewed
• ऑनलाइन पहुंच: Link Metadata

Black garlic is a beneficial and usable food product resulting from fresh garlic fermentation. It is used in Asian cuisine and is made by heating the whole bulb of garlic at a temperature of 60 - 90oC and humidity of 70 - 90% over a period of several weeks. In Korea, black garlic is added to energy...