Journal ArticleOPEN ACCESS

Physicochemical Characteristics and Antioxidant Activities of Freezing Pretreated Black Garlic

  • Choi H
  • Lim B
  • Ha S
  • et al.
Journal of Life Science (2017) 27(4) 471-475
DOI: 10.5352/jls.2017.27.4.471
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Abstract

Freezing pretreatment can destroy the cell membrane of garlic and may improve some food-quality of garlic. Therefore we investigated the effect of freezing pretreatment at-20 C and-70 C on quality of aged black garlic, compared with traditional processing methods. Our results …

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APA

Choi, H. J., Lim, B. R., Ha, S.-C., Kwon, G.-S., Kim, D. W., & Joo, W. H. (2017). Physicochemical Characteristics and Antioxidant Activities of Freezing Pretreated Black Garlic. Journal of Life Science, 27(4), 471–475. https://doi.org/10.5352/jls.2017.27.4.471

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