Work

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

Year: 2006

Type: article

Source: Plant Foods for Human Nutrition

DOI: 10.1007/s11130-006-0017-5

Authors: Emiko Sato, Masahiro Kohno, Hamasuke Hamano, Yoshimi Niwano

Institutions: Tohoku University, New Industry Creation Hatchery Center, Tohoku University

Language: English

Topic: Garlic and Onion Studies

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1966790979

FWCI: 5.115

Cites: 18

Cited by: 110

Related to: 10