Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability

Autor:	Aycan Cinar, Seda Altuntas, Huseyin Demircan, Ayse Neslihan Dundar, Gokce Taner, Rasim Alper Oral
Rok vydání:	2022
Předmět:	Biochemistry Food Science
Zdroj:	Food Bioscience. 50:101979
ISSN:	2212-4292
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2f3104d99560dab8917434bc64f94bf1 https://doi.org/10.1016/j.fbio.2022.101979 Zobrazit plný text záznamu Full Text from ScienceDirect