Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro
Jianfu Wu, Yan Jin, Min Zhang
Topics & Concepts
ChemistryAntioxidantFood scienceMelanoidinPolysaccharideDigestion (alchemy)In vitroPolyphenolAmylaseBrowningFunctional foodBiochemistryChromatographyEnzymeMaillard reactionGarlic and Onion StudiesPhytochemicals and Antioxidant Activitiesmelanin and skin pigmentation