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

• 主要な著者: Che Mohd Ramli, Neni Kartini (著者), Ujang, Suriyati (著者), Ramli, Nazirah (著者)
• フォーマット: 図書
• 出版事項: Universiti Teknologi MARA Cawangan Pahang, 2020-09.
• 主題: Article; PeerReviewed
• オンライン･アクセス: 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...