Increased Anti-oxidative Potency of Garlic by Spontaneous...

Plant Foods for Human Nutrition 2006 / 12 Vol. 61; Iss. 4

Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation

Emiko Sato, Masahiro Kohno, Hamasuke Hamano, Yoshimi Niwano
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Volume:
61
Language:
english
Pages:
4
DOI:
10.1007/s11130-006-0017-5
Date:
December, 2006
File:
PDF, 273 KB
english, 2006
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