Development and Application of a Novel ‘Green’ Antibacterial Black Garlic (Allium sativum)-Based Nanogel in Epidermal Wound Healing§
Research background. Black garlic has been reported to have several health-promoting properties compared to fresh, raw garlic. The enzyme alliinase, which converts alliin to allicin, is deactivated at moderately high temperature, thus stripping away the typical pungent odour of fresh garlic during f...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2025-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/482599 |
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