Citric acid-induced aging: Enhancing antioxidant potential and modifying properties in garlic over 21 days
This study investigates the enhancement of antioxidant activity in garlic through a novel aging process involving immersion in a 0.5 % citric acid solution for 21 days. The study demonstrates the successful generation of aged garlic with significant antioxidant potential following this aging method....
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000838 |
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