Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic.
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DOI: 10.1016/j.foodres.2022.111047
Abstract: Protein is one of the main nutrients in garlic with multiple functions and healthy effects. The aim of this study was to investigate the effects of greening process on the functional and structural properties of… read more here.
Keywords: white garlic; functional proteomic; garlic protein; laba garlic ... See more keywords
Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays †
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DOI: 10.3390/foods8060220
Abstract: White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were… read more here.
Keywords: white garlic; vivo vitro; vivo; vitro assays ... See more keywords