Improvement of S-allyl-L-cysteine content, probiotic properties and constipation prevention effect of black garlic by the lactic acid bacteria fermentation
Kum-Song Ro, Ying Chen, Lei Du, Lixin Wang, Li Zhao, Jingli Xie, Dongzhi Wei
Topics & Concepts
FermentationLactobacillus plantarumFood scienceProbioticLactic acidLactobacillus fermentumChemistryFermented fishBacteriaBiologyGeneticsGarlic and Onion StudiesPhytoestrogen effects and researchPhytase and its Applications