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Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric

Chao-Kai Chang1, Sheng-Yen Tsai1, Ming-Shiun Tsai2

  • 1Department of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung City 402227, Taiwan.

Antioxidants (Basel, Switzerland)
|March 28, 2024
PubMed

Keywords:
S-allyl-L-cysteineaged garlicprincipal component analysispulsed electric fields (PEFs)γ-glutamyltransferase

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