Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic
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DOI: 10.3390/foods12061227
Abstract: As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in reducing oxidative stress and inflammation. Several BG products with a high SAC content have been developed by thermal processing; however,… read more here.
Keywords: sac content; sac; allyl cysteine; high sac ... See more keywords